Clem's Sambal Hay Bee (dried shrimp)


This side dish/condiment is relatively easy to prepare. It just takes time and overwatch.

Ingredients

  • 500 g dried shrimp
    Choose a good grade of product as this item can vary greatly depending on price and vendor.

  • 50 g dried whole chilli or chilli flakes
    This makes for a rather spicy sambal.
    Reduce as appropriate.

  • 20 pieces of small red onions

  • 2 - 3 stalks of lemongrass.

  • A small piece of belachan (shrimp paste)

  • A handful of assam jawa paste worked into water to extract the tamarind pulp.

  • Brown sugar to taste.

  • Optional: Chicken stock powder to taste.


Method

  • Wash the dried shrimp.
    Do not over soak as flavor may be lost.
    Do check to remove any debris or sometimes even stones.

  • Coarse blend the washed shrimp and set aside.

  • Finely blend in a bit of water, the onions, chilli and lemongrass

  • Then, start frying the blend with the belachan in plenty of oil.

  • When the onion has turned translucent (or you may even choose to brown them), add the tamarind pulp water and continue frying.

  • Add the dried shrimp and stir vigorously and with additions of oil as required in order to evenly brown the mixture and remove water.

  • You may add the sugar and chicken stock powder to taste at this stage.

  • Continue frying to brown and remove water.

  • Continue frying to brown and remove water.

  • If you want a short cut, place the mixture in a suitable container and bake in the oven at 180 - 190 C with regular stirring, until the mixture is visibly drier.

  • When the frying of mixture is reaching completion, you will see that it has become less clumpy as water is removed, and darker brown in color.

  • When the sambal hay bee is ready, the product is free flowing and dry.
    The drier is the sambal, the more likely is it going to have a longer shelf life (store in the refrigerator).

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As prepared
 

 



www.clemkuek.com


 

 

23 July 2021
 


 

 

 

 



Created by Clem Kuek