Sambal Bunchies

[recipe servings=”4-6″ time=”15mins” difficulty=”Easy”]


  • 2 tbsp cooking oil
  • 2 tbsp sambal belachan
  • 1/3 cup water
  • 400g green beans, ends trimmed and cut to 5 cm (2 inch) length
  • 1/2 cup shrimp, peeled *optional
  • 1 tomato, sliced *optional
  • **Dried Shrimps Paste**
  • 2 tbsp dried shrimps (hei bi), soaked in water till softened
  • 3/4 cup onions
  • 10 garlic cloves, peeled

[/recipe-ingredients] [recipe-directions]

  1. For the Dried Shrimp Paste, either chop the ingredients at (A) finely or you can use a blender to grind the ingredients for a few seconds.
  2. In a wok, heat the oil. Then add the dried shrimp paste and stir fry for a minute.
  3. Add green beans and water. Stir fry for a few minutes and mix well, until the water has evaporated.
  4. Add sambal belachan and mix it well with the dried shrimps paste. You can add more if desired depending on how spicy you want it to be.
  5. Season with salt with needed. Serve with steamed rice.


Sambal Bunchies is a south Asian dish, I know it mainly to be a Malaysian dish but is present in other places in south asia. It’s a nice and salty dish with a kick of spice from chili’s in the sambal, because of this it is nicely paired with plenty of rice. It’s fairly easy dish to make and you can add some optional ingredients to mix it up a bit such as adding some shrimp and tomatoes. If you prefer it to be more mild or much spicer then you can adjust it by putting more or less of the sambal sauce. Overall a good side dish and easy to make.

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