Sambai Haeh Bee 
參巴蝦米
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Sambai Haeh Bee (11 December 2016)
Sambai Haeh Bee (Traditioonal Chinese: 參巴蝦米, Simplified Chinese: 参巴虾米; Penang Hokkien: sam3bai3 haeh3 bee4
) is a Penang dish of dried prawns in sambal. And it is one of my favourite things. Sambai haeh bee can be eaten on its own, or put into paos or sandwiches. My wife's sambai haeh bee is spicy, and has lots of kaffir lime leaves, so it has a release of wonderful aromas from the chilli and kaffir lime leaves. The dried prawns are pounded until they are in small pieces. Sambal Heh Bee is very tasty when taken with white rice or bread. It is often used as a filling for paus.
Sambal Haeh Bee Recipe
Ingredients- 200g dried prawns, soak and pound with a pestle and mortar (or blend)
- 2 tablespoons of tamarind pulp: mix with water, strain to obtain juice
- 15 dried chilis (or according to desired spiciness), cut, soak in hot water and discard the seeds
- 3 stalks of lemongrass - cut, use the white part only
- a piece of belacan measuring 2cm x 2cm x 1.5cm
- 10 shallot, peeled and coarsely cut
- 1 teaspoon or turmeric powder
- 3 cloves of garlic
- sugar to taste
- salt to taste
- 8 kaffir lime leaves, finely sliced
- Blend the soaked chilis, lemongrass, belacan, turmeric powder, shallot and garlic until a fine paste.
- Heat up a wok with 100ml of cooking oil. Pour in the ground paste, and stir until chilli oil appears (pecah minyak).
- Add in pounded dried prawns and tamarind juice, season with sugar and salt, adjusting to personal preference.
- Stir over medium flame until you achieve your desired dryness.
- Finally add in sliced kaffir lime leaves, and mix well.
- Leave to cool before storing in air-tight container.
Sambai Haeh Bee (11 December 2016)
Sambai Haeh Bee (23 April 2013)
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