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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.

Sambal Hebi is a flavorful Southeast Asian condiment or dish made with hebi (dried shrimp) as the key ingredient. It’s a type of sambal that features a blend of dried shrimp, chilies, and other aromatics, resulting in a rich, umami-packed paste or sauce. Sambal Hebi is a versatile addition to meals, serving as a condiment, side dish, or even an ingredient in other recipes.

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How To Cook Sambal Hebi (Dried Shrimp Sambal)

INGREDIENTS:

60g dried shrimp, ground finely with mortar and pestle or food processor (use less if prefer more chillie and herbs aroma).

100 ml cooking oil
4 kaffir lime leaves (finely sliced, optional)

Seasoning:

Salt and sugar to taste

2 tbsp lime juice or to taste (extract from one lime)

Finely Ground Paste (with blender):

120g shallots

2 cloves garlic

20 - 25 dried chillies (soak with hot water), depend on how spicy you prefer

2 lemongrass, sliced (use the white part only)

1 inch fresh turmeric

METHOD:

Wash and soak the dried shrimp in water for 10 minutes and drain. Grind the dried shrimp with a mortar and pestle or food processor until fine. Set aside.
Heat oil in a non-stick pan and saute ground spices paste and kaffir lime leave until fragrant and change to darker color.
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.
Serve cool with steamed rice or eat together with cucumber.