Har Mai La: The First Malaysian-Hong Kong Chili Fusion revolutionizes heat by blending Malaysia’s fiery sambal with Hong Kong’s aromatic chili oil, enriched with crispy dried shrimp (Har Mai). Slow-cooked in small batches, this sauce delivers a symphony of flavors—spicy, umami, crunchy, and fragrant—perfect for stir-frying Char Kway Teow, tossing with wonton noodles, or simply as a dipping sauce. Each jar captures the soul of Southeast Asian street food and the finesse of Cantonese cuisine.
Key Highlights:
World’s First Fusion: Sambal base × Hong Kong chili oil × golden crispy shrimp.
Dual Heat Impact: Sambal’s bold spice + chili oil’s smoky depth.
Kitchen Hero: Elevates any dish in seconds—stir-fry, dip, marinade, or drizzle!
Main Category: Condiments / Sauces
Subcategory: Fusion-Innovated Sauces / Southeast Asian Chili Sauces / Seafood-Infused Flavors
Usage Scenarios: Home kitchens, Cha Chaan Tengs, spicy food collectors, cross-border gourmet gifts.
| Item | Details |
|---|---|
| Product Name | Har Mai La Chili Fusion (Malaysia-Hong Kong Dried Shrimp Chili Sauce) |
| Net Weight | 200g/jar |
| Ingredients | Chili, dried shrimp (20%), garlic, Hong Kong chili oil (rapeseed oil, Sichuan pepper, star anise), palm sugar, salt. |
| Shelf Life | 18 months (unopened). Refrigerate after opening and consume within 6 months. |
| Usage | Add 1-2 spoons while cooking, mix with noodles/rice, or use as a dip. |
| Allergen Info | Contains crustaceans (shrimp), soy. May contain traces of peanuts, sesame. |
| Packaging | Vintage glass jar + leak-proof lid (with cultural comic label) |
| Certifications | Malaysia Ministry of Health (KKM), Halal Certified, No MSG Added. |
| Heat Level | (Light to Medium Spicy) |
Malaysia
