Hakka Dried shrimp Sambal. Read Customer Reviews & Find Best Sellers. Lighting, Heating, Filters, Pumps, Test Kits & Much More From All The Leading Brands. A - Clean dried shrimp thoroughly removing any hard shells, if any.
Great recipe for Hakka Dried shrimp Sambal. A versatile Malaysian Dried Shrimp Sambal; ingredients can be adjusted to your liking. Its main ingredients are dried shrimps, shallots and dried chilies paste. You can cook Hakka Dried shrimp Sambal using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Hakka Dried shrimp Sambal
- Prepare of A. Main Ingredient.
- Prepare 180-200 g of dried shrimps.
- Prepare of B. Blended Spices for the Sambal.
- Prepare 1/2 C of dried chili paste.
- You need 4 of big cloves garlics.
- Prepare 4 of shallots (100 - 120 g).
- You need of The Optionals.
- Prepare 4 of candlenuts.
- It's 1/2 of thumb size Belacan/shrimp paste/terasi.
- You need of C. Seasonings.
- You need 1/2-1 tsp of chicken seasoning powder.
- It's 1 1/2 tbsp of white sugar.
- Prepare of D. 2/4 C cooking oil.
- It's of Note:.
- You need of Some add 1/4 tsp of tamarind paste when sautéing in step 3 and add finely sliced lemongrass in B (blended paste), but it’s totally optional. We make this sambal with what ever is left in our pantry 🥰.
The rest of the ingredients are optional 👉🏻 candlenuts and Belacan. A - Clean dried shrimp thoroughly removing any hard shells, if any. Then wash well and drain the water. Place in a colander and leave shrimps to dry.
Hakka Dried shrimp Sambal instructions
- A - Clean dried shrimp thoroughly removing any hard shells, if any. Soak for 10mins. Then wash well and drain the water. Place in a colander and leave shrimps to dry. Use dry blender to blend the shrimps. Blend in small batches. Set aside..
- B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Its alright if u still have some seeds left. Next, soak chilies in hot boiling water for 10mins or until they are soft, then drain the water and blend into a fine paste with few tbsp of water. Transfer out from the blender. Next blend the rest of the ingredients in B, with the optionals, if using. Blend with few tbsp of water into a very fine paste..
- Cooking & Preparing - Heat 2/4 c of cooking oil in a wok or deep pan. Add garlic & shallot paste (plus candlenuts + Belacan, if using). Sauté until aromatic. Stir in dried chili paste. Keep stirring until your paste is well-cooked with slightly darker colour. Add the shrimp. Mix well and season with chicken seasoning powder and sugar. Keep frying, stirring and mixing over medium low heat so it wont stick to the pan. Continue frying until it is very dry..
- Remove from the heat and leave to cool completely before storing in an airtight container. Refrigerate..
Use dry blender to blend the shrimps. B - For the sambal, start with the dried chilies. Cut each chili in half and discard seeds and stems. Dried shrimp sambal or heé bee sambal (or heé bee hiam) in Hokkien is a spicy condiment that is loved by everyone (for those who know the existence of this dish. Grandma used to make dried shrimp sambal for us when we were young.