Sambal Hebi (Sambal Dried Shrimp) is a fragrant dish, it is usually served with cucumber. It can also be used as condiment, you may serve it together with Rice Cooker Version “Claypot” Chicken Rice. If you prefer spicy bak chang, making Sambal Hebi Bak Chang is a great idea too.

Yields: about 550 g


  • 200 g dried shrimp (soaked & drained)
  • 220 ml cooking oil
  • 30 g garlic
  • 45 g dried chilies (seeded, rinsed & drained)
  • 65 g red chili (seeded)
  • 130 g shallot
  • 5 1/2 tbsps fine sugar
  • 1 tsp fine salt


1. Process soaked dried shrimp until fine (you may pound with mortar and pestle).

2. Blend together garlic and cooking oil until fine. Add dried chilies in 3 batches, blend until smooth. Add in red chili, blend until smooth. Add in shallot, blend until smooth.

3. Pour chili paste into non-stick cooking pan, bring to the boil. Reduce to medium heat, cook for 6-7 minutes until fragrant. Discard excess chili oil.

4. Add in sugar and salt, mix well. Add in dried shrimp, mix well.

5. Cook over medium heat for 11-12 minutes until fragrant.

Photo & Recipe credited to: My Kitchen 101

Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Red Chili / CIli Merah Besar 200g 1 RM 6.95
3 White Garlic 500g 1 RM 5.95
4 Bawang Kecil Thai/Thai Shallot 300g 1 RM 3.95
5 Double Swallow Fine Salt 375g 1 RM 1.10
7 Aromatic Dried Chilli 100g 1 RM 3.95

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