Hae Bee Hiam – 蝦米香

Hae Bee Hiam,is a perfect marriage of dried shrimps and spices. Its spicy, salty,  a tinge of sourness with a lingering umami taste to tease the palate. It’s a popular condiment in Singapore and Malaysia. Some hardcore lovers have it with just steamed hot white rice or simple plain porridge, or even toast.

It’s easy to cook in the modern kitchen now as one can easily whiz up the spices in the food processor instead of the old tedious mortar and pestle. Make a batch, it keeps well in the fridge or freezer.

#themeatmensg #simple #delicious

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  • Servings:

  • Time: 1 hr

  • Skill: Easy


  1. 250g dried shrimp (rinsed and strained dry)

  2. 4 kaffir lime leaves (finely sliced)

  3. 4 slices dried tamarind slices

  4. 4 tbsp oil

  5. 1 tbsp gula Melaka (can be replaced with ¾ tsp sugar)

  6. 1 tsp sugar

Rempah paste:

  1. 20 shallots

  2. 4 cloves garlic

  3. 8 fresh chillies (optional: add a few cili padi if desires a kick of spicy)

  4. 6 dried chillies (soaked till soft and cut)

  5. 3 lemongrass (sliced)

  6. 4 candlenuts

  7. ½ tsp toasted belacan powder

  8. 4 tbsp oil


  1. Pulse 250g dried shrimp till coarsely ground

  2. Dry fry in a wok till fragrant. Set aside

  3. Blend rempah ingredients in a food processor into fine paste

  4. Heat 4 tbsp oil in wok

  5. Add in the blended rempah paste

  6. Add in 1 tbsp gula melaka

  7. Fry till fragrant and when the oil turns red and floats to the surface

  8. Add in the coarsely ground shrimp.

  9. Stir fry till well combined

  10. Add in the finely sliced kaffir lime leaves

  11. Season with 1 tsp sugar, or to desired sweetness

  12. Reduce heat. Fry till the Hae Bee Hiam texture is dry and crumbly

  13. Discard the dried tamarind slices

  14. Dish out and served at room temperature

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