I have fried this hae bee hiam as a filling for my savoury kok chai (puff). Any leftovers are delicious eaten as a side dish with rice or noodles. I sprinkled mine on top of our fried beehoon.
2 medium red onions or 4 shallots
3 garlic cloves
1 tsp Baba chilli powder or 2 dried chilli
75 gm dried prawns, soaked to soften
1 tsp sugar
dash of pepper and soy sauce
1. Fry blended ingredients with 1 Tbsp oil on medium heat until dry and fragrant.
2. Add sugar and seasoning to taste.
3. The sambal can be used as a filling for kok chai (savoury puff) or as a side dish eaten with rice or noodles.
4. Store in airtight container.
Note : This quantity makes more than 70 small kok chai.
Recipe : lovetocook @ kitchencaper (adapted)