Sambal Heh Bee | 参巴虾米

Sambal Hae Bee Close Up Stir Frying
for 15 servings
Sambal Heh Bee is prepared by pounding dried prawns and frying it with a spice paste till it is dry. It has a slightly sour flavour because of the tamarind used. A versatile dish, it can be taken with rice or used as a condiment to go with ladies fingers or angle beans in place of Sambal Belacan.
Prep 20 mins
Cook 20 mins


  • 350 gm Dried prawns, pounded
  • 150 gm Tamarind / Asam Jawa, soaked in 300ml water

Spice Paste

  • 2 stalk Lemongrass, finely chopped
  • 4 cloves Garlic, skinned and minced
  • 30 gm Dried chilli, soaked in water, seeds removed
  • 150 gm Shallots, skinned and minced
  • 16 gm Turmeric, finely chopped
  • 23 gm Shrimp Paste / Belacan, toasted and broken up

Seasoning / Garnishing

  • 8 tbsp Oil
  • 4 tbsp Sugar
  • 1.5 tsp Salt
  • 5 Kaffir Lime Leaves, sliced finely

Steps to Prepare

  • Wash, Dried and Pound the Heh Bee (Dried Prawn).
    Grinding using Pestle and Morter 2
  • Soak the dried chilli into hot water, soften.
    Soaking Mushroom and Chilli
  • Grind dried chilli into paste.
    Grinding Chilli Paste Close Up using Batu Giling for Sambal Hae Bee
  • Spice paste ingredients pound into paste. Mix together with chilli paste. Make sure the belacan has to be toasted before add in.
    Stir Frying Paste for Sambal Hae Bee
  • Heat up a wok of oil and tumis spice paste (until split oil). Add in dried shrimp and stir fry until dry and fragrant.
    Sambal Hae Bee Close Up Stir Frying
  • Squeeze tamarind paste with 300ml water. Pour tamarind water (without the seed) into the wok. Add in salt and sugar for seasoning.
    Adding Tamarind Water to Sambal Hae Bee
  • Simmer the sambal with low heat until paste is dry. It takes around 10-15 mins, keep stirring.
    Samuel with Steaming
  • Add in kaffir lime leaf at the very end and stir evenly.
    Jiu Hu Char and Sambal Hae Bee on Table

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