Sambal Belacan Bawang
Sambal belacan bawang, a super easy, super yummy sambal made in minutes, using chillies, onion and shrimp paste.
Equipment
- 1 knife
- 1 chopping board
- 1 small frying pan
- 1 tablespoon
- 1 spatula
- 1 small jar for storing
Ingredients
- 1 Tbsp shrimp paste
- 10 fresh red chillies
- 5 red bird's eye chillies
- 1 medium onion pre peeled weight about 100-120g (about 4oz)
- ½ tsp white sugar
- ⅛ tsp salt (generous pinch)
- 2 Tbsp fresh lime juice 1 Persian type lime, if using calamansi, 3-4 limes will do
Instructions
Dry Toast the Shrimp Paste
- Place the shrimp paste (belacan) in a small frying pan on medium-low heat. Flatten it as much as you can to get as much of the surface area roasted as possible; it will stick to the back of your spatula. Just scrape it off and add back to the pan.1 Tbsp shrimp paste
- Turn the heat down to low and roast for about 5 minutes. Flip it over halfway. If it's in bits, just scrape and flip as much as possible, but don't worry too much if you can't.When done, tip into the mortar after pounding the chillies. If using chopper, just tip with the chillies.
Other Prep Work (while the belacan is toasting)
- Peel and chop the onion into quarters and drop into your chopper.Roughly chop up the chillies into 2-3 pieces, drop in the chopper.10 fresh red chillies, 1 medium onion, 5 red bird's eye chillies
Make the Sambal (Chopper Method)
- Add the sugar, salt and lime juice to the chopper and grind everything to a semi coarse state. If you like your sambal coarse, pulse it instead. If you like it smooth, keep going until you have a smooth paste.½ tsp white sugar, ⅛ tsp salt, 2 Tbsp fresh lime juice
- Taste, and add more salt, sugar or lime juice, if you fancy. Transfer to a jar and store in the fridge for up to 5 days.
With a Pestle and Mortar
- If you are using a pestle and mortar, start by pounding the chillies, sugar and salt.½ tsp white sugar, ⅛ tsp salt
- When it has reached the semi coarse stage, add the shrimp, pound for a minute.
- Then finally, add the lime juice and zest and mix well.2 Tbsp fresh lime juice
- Store in a clean jar in the fridge for up to 5 days.
Nutrition
Calories: 47kcalCarbohydrates: 9gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 111mgPotassium: 296mgFiber: 2gSugar: 5gVitamin A: 805IUVitamin C: 123mgCalcium: 23mgIron: 1mg
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