Hae Bi Hiam (Dried Shrimp Sambal/虾米香): Super Simple Super Delicious

Dried shrimp sambal or also known as Haebihiam is a classic Singaporean/Malaysian dish that infuses Dried Shrimps or Hae Bi (Hokkien) into our local Nyonya/Malay Sambal. It's extremely fragrant from the rempah production process and the dry toasting process of the dried shrimps. It's one of my favourite dishes to make when having porridge. One of of it's uses even include making bread with it! Here's how to make it:

For 6 people's portion, you will need:

(Rempah)
150g shallots
5 cloves garlic
5 large red chillies
2 small chillies
2 stalks lemongrass
40g dried chillies
5 candlenuts
10g Belacan
25g Galangal
25g Turmeric

200g Dried Shrimps
3 Pc Kaffir Lime Leaves
80g Tamarind (Assam) Paste

Instructions:
1. Blend rempah into garlic-shallot paste and remaining into another paste.
2. Dry Toast the chopped dried shrimps for about 10 minutes to get rid of water and funky smell.
3. Fry garlic-shallot paste until fragrant and add the other paste, mixing them well.
4. Fry mixture for 25-40 minutes or when the oil starts to get forced out of the chilli.
5. Add Tamarind Paste, season with sugar and taste.
6. Once sweetness is acceptable, add in the dried shrimps, mix well.
7. Fry for about 2-3 minutes to make the mixture drier.
8. Turn off fire and add in the kaffir lime leaves, mix well and serve.

If you have any feedback regarding my recipe or editing, please do so in the comments. Life is a long process of learning and I'm more than willing to learn from all of you guys.

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