Sambal Belacan (Malay Chilli Paste with Shrimp Paste)
Sambal belacan is a Malay recipe, a strongly flavoured, spicy chilli paste popularly eaten with rice, in Singapore and Malaysia.
Ingredients
- 1 Tbsp shrimp paste (belacan) dry roasted
- 10 red jalapeños
- 10 red bird's eye chillies
- 1 tsp white sugar
- 1 pinch salt
- juice of 1 Persian-type lime or 3 calamansi
- the zest of 1 lime optional
Instructions
Dry Toast the Belacan
- Place the 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.
With a Pestle and Mortar
- If you are using a pestle and mortar, start by pounding the chillies, sugar and salt.10 red jalapeños, 10 red bird's eye chillies, 1 tsp white sugar, 1 pinch 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.juice of 1 Persian-type lime or 3 calamansi, the zest of 1 lime
- Store in a clean jar in the fridge for up to 5 days.
In a Chopper
- If using a chopper, like me, place everything in and chop to a smooth-ish mix, as in the image. Or keep it coarse if you prefer.
Notes
Sambal belacan is a much loved chilli paste or condiment from Singapore and Malaysia, with shrimp paste.
Nutrition
Calories: 31kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 21mgSodium: 71mgPotassium: 181mgFiber: 1gSugar: 4gVitamin A: 536IUVitamin C: 82mgCalcium: 15mgIron: 1mg
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