This is a really simplified version of the haebi hiam. It uses just regular ingredients from the pantry. I had just recalled how my mum did it, and did accordingly. I am not sure how people do it. It tastes right for me, and that’s how it should taste to me. 🙂

Every family probably has a different recipe, and this is ours.

Haebi Hiam (sambal dried prawns)

Print Recipe

Ingredients

Spice Paste

15 shallots
5 clove garlic
15 big chillies
10 small chillies
1 knob of belachan
3 handfuls of dried prawns or ??
3 Tbsp Sugar any kind
2 Tbsp Cooking Oil

Instructions

Soak the dried prawns for 15 minutes to 30 minutes in warm water.
Grind all of the spice paste.
Pound the dried prawns till they are fluffy.
Heat up the oil to medium and add the spice paste. Cook until the oil exudes.
Add the dried prawns and then the sugar.
Stir through and cook until it resembles floss and dried.
It can be stored in the refrigerator for 2 weeks.

What can you use this haebi hiam for?

With bread as in the feature photo.
With popiah skin and it becomes a Chinese New Year goody snack.
In steamed buns
In bamboo leaves rice dumplings
As toppings for steamed or stir fried geen vegetables, from beans to asparagus or fried bean curd
In puff pastries
As toppings for breads
Just eat it between two slices of bread and a slice of cheese! Yum!