SAMBAL HEBI (DRIED SHRIMP SAMBAL)

Wednesday, 19 July 2017







Sambal Hebi (Dried Shrimp Sambal)!

I was again inspired by one of my late mother’s signature dishes. This is one of the all time favourites for Penang-lang (Penangite in hokkien). I remember those days my brother could finish all the sambal hebi by himself. Back in my home in Penang, we love to eat the sambal hebi together with cucumber as they pair very well together.

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INGREDIENTS:

100g dried shrimp, ground finely with mortar & pestle
100 ml cooking oil

Seasoning:
2 tsp salt or to taste
2 tbsp brown sugar or to taste
2 tbsp lime juice or to taste (extract from oine lime)

Fnely Ground Paste (with blender):
12 - 15 shallots (120g)
5 cloves garlic
10 fresh red chillies
4 – 6 dried chillies (soak with hot water)
1 inch fresh turmeric


METHOD:

1.  Wash and soak the dried shrimp in water for 10 minutes and drain. Grind the dried shrimp with a mortar and pestle until fine. Set aside.

2.  Heat oil in a wok and saute ground spices paste until fragrant and it changes to darker color.

3.  Add ground dried shrimp and stir well. Then add in the seasoning ingredients and some water. Stir the mixture constantly to prevent from burning. Cook over a gentle heat until dry and brown.

4.  Serve cool with steamed rice or eat together with cucumber.



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