Sambal Hae Bee Recipe (Hae Bee Hiam) – Diana Chan’s Signature Nyonya Sambal

A balanced, fiery, and deeply savory condiment-irresistible over warm white
rice or spread thickly on warm buttered bread.

Prep Time: 30 mins
Cook Time: 25 mins
Yield: 1 medium jar

原料

200 g dried baby shrimp (hae bee) – soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly
3-4 tsp SSL Belacan – toasted in a dry pan until fragrant
Neutral cooking oil (for frying)
40 g tamarind purée (asam jawa)
35-40 g sugar (adjust to taste)
10 g makrut (kaffir) lime leaves – very finely shredded
盐, to taste

Pulse the Shrimp: Place the soaked, well-drained dried shrimp into a food processor. Pulse until coarsely chopped so it maintains a flaky, chewy bite (avoid blitzing into powder).
Blend the Rempah: Blend the shallots, garlic, chillies, lemongrass, galangal, fresh turmeric, and toasted SSL Belacan with 1-2 tablespoons of oil until smooth.
Tumis (Saute): Heat oil in a wok over medium heat. Saute the spice paste for 4 to 5 minutes until fragrant, glossy, and the oil separates
(pecah minyak).
Fry the Shrimp: Add the minced dried shrimp. Cook over medium-low heat for 10 to 12 minutes, stirring continuously, until the moisture cooks off and the shrimp turns golden, crumbly, and fragrant.
Season & Infuse: Stir in the tamarind puree, sugar, and salt. Add the shredded lime leaves and toss for another 2 minutes until aromatic. Let cool and store in a clean glass jar.

A balanced, fiery, and deeply savory condiment-irresistible over warm white
rice or spread thickly on warm buttered bread.

Prep Time: 30 mins
Cook Time: 25 mins
Yield: 1 medium jar

200 g dried baby shrimp (hae bee) – soaked in warm water for 25-30 minutes, rinsed, and drained thoroughly
3-4 tsp SSL Belacan – toasted in a dry pan until fragrant
Neutral cooking oil (for frying)
40 g tamarind purée (asam jawa)
35-40 g sugar (adjust to taste)
10 g makrut (kaffir) lime leaves – very finely shredded
盐, to taste