Nyonya Sambal Udang or Sambal Hairbee / harebee (in Hokkien) is dried shrimp cooked with sambal. Sambal udang is a Malay and Nyonya (Pernakan) dish. The Malay style is usually cooked and derved wet whereas the Nyonya style is often cooked until dry.

Recipe below:

herbs and other ingredients for Nyonya cooking

Nyonya Sambal Udang or Sambal Hairbee


300g dried shrimps
2 big onions and 6 small shallots cut finely
3 tablespoon cili boh or grounded dried chillies
3 stalks serai or lemon grass
1 inch-piece fresh kunyit or turmeric (or substitute with 1 tbsp turmeric powder)
3-4 daun limau purut or leave of the kafir lime - slice finely 1 daun kunyit or turmeric leaf (optional)
I heap spoon tamarind to extract half cup tamarind juice
Sugar and salt to taste
3 tablespoon Oil


1) Soak the dried shrimps for about half and hour. Then pound coarsely or grind the shrimp in a food processor.

2) Grind the onion, lemon grass and turmeric (and dried chillies if used) in a food processor or blend (with a little water) in a blender

3) Heat oil in a wok and fry the blended onion, cili and leaves till dry. Then, add the dried shrimp, tamarind juice and sugar. Continue frying, constantly stirring to ensure that the mixture does not stick to the bottom of the pan – fry until the mixture is dry. 4) Serve: Sambal hairbee can be served with rice, or as a filling in sandwiches.

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