Shrimp Paste Sauce (Hae Ko)

Shrimp Paste Sauce (Hae Ko)

Sweet, dark, and sticky, this fermented shrimp paste sauce flavors rojak and Hokkien mee.

Total 30 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

Hae ko is a thick, dark sauce made by simmering fermented shrimp paste with palm sugar, tamarind, and water until it reduces to a glossy, spoonable consistency. It carries a deep savory-sweet funk that defines Malaysian and Singaporean rojak, and also works as a dipping sauce or stir-fry seasoning. A small batch keeps well refrigerated for repeated use.

Ingredients

  • 1/2 cup black shrimp paste (hae ko / petis udang)
  • 1/3 cup palm sugar, finely chopped
  • 2 tablespoons tamarind pulp
  • 3/4 cup water, divided
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Method

  1. Soak the tamarind pulp in 1/4 cup warm water for 5 minutes, then mash with your fingers and strain through a fine sieve into a small bowl, discarding the seeds and fibers.

  2. In a small saucepan, combine the shrimp paste, remaining 1/2 cup water, and tamarind liquid, whisking until the paste dissolves smoothly.

  3. Add the palm sugar, granulated sugar, and salt to the saucepan and set over medium heat.

  4. Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugars and prevent scorching on the bottom of the pan.

  5. Reduce heat to low and continue simmering, stirring often, until the sauce thickens enough to coat the back of a spoon and darkens slightly.

  6. Remove from heat and let the sauce cool to room temperature; it will thicken further as it cools.

  7. Transfer the cooled sauce to a clean jar and refrigerate until ready to use, up to two weeks.

Rate this recipe

★ 4.2 (1)

Shrimp Paste Sauce (Hae Ko)

Hae ko is a thick, dark sauce made by simmering fermented shrimp paste with palm sugar, tamarind, and water until it reduces to a glossy, spoonable consistency. It carries a deep savory-sweet funk that defines Malaysian and Singaporean rojak, and also works as a dipping sauce or stir-fry seasoning. A small batch keeps well refrigerated for repeated use.

30 min 16 oz 35 cal

Ingredients

  • 1/2 cup black shrimp paste (hae ko / petis udang)
  • 1/3 cup palm sugar, finely chopped
  • 2 tablespoons tamarind pulp
  • 3/4 cup water, divided
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt

Method

  1. 1

    Soak the tamarind pulp in 1/4 cup warm water for 5 minutes, then mash with your fingers and strain through a fine sieve into a small bowl, discarding the seeds and fibers.

  2. 2

    In a small saucepan, combine the shrimp paste, remaining 1/2 cup water, and tamarind liquid, whisking until the paste dissolves smoothly.

  3. 3

    Add the palm sugar, granulated sugar, and salt to the saucepan and set over medium heat.

  4. 4

    Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugars and prevent scorching on the bottom of the pan.

  5. 5

    Reduce heat to low and continue simmering, stirring often, until the sauce thickens enough to coat the back of a spoon and darkens slightly.

  6. 6

    Remove from heat and let the sauce cool to room temperature; it will thicken further as it cools.

  7. 7

    Transfer the cooled sauce to a clean jar and refrigerate until ready to use, up to two weeks.