Hae Bee Hiam (Nonya Spicy Dried Shrimps Sambal)

Been contemplating for very long whether to make this Hae Bee Hiam! It is not difficult to make, just that I need more free time for the whole process. Glad that I've attempted this, it tasted simply irresistible, even my son been asking to sprinkle over his rice/porridge every other day! *Note : I've removed the seeds from the dried chills therefore the spiciness is acceptable by him :D

Ground dried shrimps and spice paste

Stir-frying the rempah till fragrant before adding in the ground dried shrimps

Final product! 

Recipe ref : feasttotheworld.com

Ingredient

• 300gm dried shrimps, rinsed and drained
• 1 tbsp tamarind puree
• 50gm sugar

Spice paste :

• 10 dried red chilli, soaked in hot till softened
• 10 shallots, chopped
• 5 cloves garlic, chopped
• 1 tsp dried shrimp paste, toasted
• 6 candlenuts
• 4 lemongrass, finely chopped
• 4 kaffir lime leaves, chopped
• 2 tsp ground turmeric

Method

1. In a dry clean wok, fry the shrimps over medium low heat until dry and fragrant. Cool down. Transfer the dried shrimps into a food processor and process till fine. Set aside.
2. Process the spice paste ingredient, except ground turmeric, till smooth and fine. 
3. Heat 3 tbsp oil in a large pan. Add spice paste and ground turmeric and cook the paste over low heat until fragrant, about 20mins, stirring constantly to prevent them from burning.
4. Add the tamarind puree followed the ground dried shrimps. Fry for another 10 mins until the mixture is dry. 
5. Cool down completely before stirring in the sugar. Store in air-tight container. 

Besides serving the Hae Bee Hiam with rice, porridge or nibble on its own and even baking Hae Bee Hiam cookies (in my to-do list).....my favourite quick meal is this Hae Bee Hiam Omelette Sandwich! Burpppp...

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