This sambal udang kering / sambal hae bee (or hebi) recipe will show you how to make an easy homemade malaysian sambal chilli sauce using dried shrimp that is as versatile as it is delicious. Often eaten will traditional malaysian food, this spicy sambal will add a load of flavour to almost any foods malaysian or not - rice, meat, and vegetables included.
0:00 Intro
0:10 Blend spices into paste
0:30 Prepare and fry dried shrimp
1:05 Fry chilli paste in dried shrimp flavoured oil
1:35 Add fried dried shrimp and season
1:59 Ready to enjoy
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The full recipe is below
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80g dried shrimp, soak in water for 20 mins and pat dry
30g dried chilli, soak in water for 4 hrs and drain
45g red chilli, cut roughly
3 cloves garlic, cut roughly
50g shallot, cut roughly
2 tbs water
¾ tsp salt
¾ tsp sugar
1 tsp msg
150ml vegetable oil
Add dried chilli, red chilli, garlic, shallot, and water to a blender and blend into a smooth thick paste.
Add dried shrimp to a food processor and process into small pieces.
Pour vegetable oil into a pot and heat to low medium heat.
Add dried shrimp and fry for 3-4 mins until golden brown.
Pour into a strainer to separate the dried shrimp and oil.
Return the oil into the pot and bring up to low medium heat.
Add chilli paste and fry for 20-25 mins while stirring occasionally.
The chilli paste will reduce and turn darker red when ready.
Add fried shrimp and fry for another 3 mins.
Turn off the heat and add salt, sugar, and msg.
Mix through until well combined.
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Credits
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