Thursday, February 01, 2007

Sambal Har Mai ~ Spicy Dry Shrimp

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.


Grind together
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)


Anonymous said...

Hi Sinner,
I understand from your recipe that you need 3 cloves of garlic, is it 3 big blub or 3 pip (3 small break up pieces)as I understand that cloves should be the whole bulb. Please. Thanks.

Sinner said...

Hi Delphine,
By cloves, I am referring to the individual sections in a garlic. 3 small individual pieces.

Anonymous said...

Hi Sinner,
Thanks for your reply, as individually some refer cloves to bulb & pip is only the break-up piece, but as I read your recipie I also feel it should be the break-up piece. Thanks for your time & clarification.

Sinner said...

To avoid confusing my other readers re definition of a 'clove', below is a quote from

Garlic grows in large papery heads. A novice mistake is to massively overgarlic things by following instructions incorrectly.
Please remember that the large bulb of garlic you buy is NOT one 'clove'. The whole garlic is called a 'head' or 'knob'. Each small, individual segment of a garlic head is a clove.

Source :

Anonymous said...

Hi Sinner,
Thank you very much for your reply & explanation. Thanks.

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