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I am on a blogging hiatus as I would like to focus on my jewelry craft work. Hence, I will not be taking in requests for reviews of any nature in the future. If you do have queries on my jewelry work instead, please get in touch via email : oon.adeline@gmail.com

Friday, August 9, 2013

[Recipe] Hei Bi Hiam - Dried Spicy Shrimp

[Something quick and relatively easy to try out this long public holiday weekend!]

I love this condiment! It goes well with my breakfast, I have it spread on my lightly buttered bread. It goes well with plain rice. And absolutely wonderful when you put a dollop of it into your prawn noodle soup! And this is definitely not the usual hei bi hiam because this contains much lesser oil and its the crispy version - my mum's beloved recipe.

Best part is, it's much simpler to cook it than you would think it is!
Ingredients :
100gm dried shrimps (washed)
2 dried chillies (seeded and washed) - add more chillies according to your preferred spicy level
1 yellow ginger (about the size of your pinkie)
2 shallots
3/4 tsp belachan paste
1.5 tbsp of cooking oil
1 tbsp sugar

Method :
- Grind the chillis, yellow ginger, shallots and belachan into a paste. Set aside.
- Separately, grind the dried shrimps till semi fine.

- Heat up the oil in wok.
- Fry the paste till fragrant and add the shrimps, mixing them together on medium heat.

- Keep frying till it turns brownish. It took me about 15-20 minutes of cooking time. Do watch the fire as it may char pretty quickly if left unattended.
- Before turning off the fire, drizzle the sugar into the dish and give a final mix.
- Leave it to cool before storing it in your container.
- This would last you about a week if stored in room temperature. Or keep it in the fridge if you want to keep it for longer.

 May I interest you to a different hei bi hiam recipe?
My friend Diana of The Domestic Goddess Wannabe has another version for you to try!

Till the next post, have a blessed week!

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