Sambal Belacan

Sambal Belacan

Pungent shrimp paste and fresh chiles pound into a fiery, tangy condiment.

Total 20 min Makes 16 oz Calories 28/serving

Dietary

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

Allergens

Shellfish

This Malaysian and Singaporean sambal gets its deep savory funk from toasted belacan shrimp paste, balanced with fresh chiles, lime juice, and a touch of sugar. Pound or blend to a coarse, oily paste and serve alongside grilled meats, noodles, or steamed rice. A little goes a long way, so keep it in a small jar for spooning onto whatever needs heat.

Ingredients

  • 4 ounces belacan (shrimp paste), broken into small pieces
  • 20 red bird's eye chiles, stemmed
  • 6 fresh red cayenne or finger chiles, stemmed
  • 6 cloves garlic, peeled
  • 4 shallots, peeled
  • 2 tablespoons palm sugar, finely chopped
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil

Method

  1. Wrap the belacan pieces in foil and toast in a dry skillet over medium heat, pressing flat, until fragrant and slightly dried, about 4 minutes per side.

  2. Unwrap the toasted belacan and let it cool slightly while you prep the chiles, garlic, and shallots.

  3. In a mortar and pestle or small food processor, combine the bird's eye chiles, cayenne chiles, garlic, and shallots. Pound or pulse to a coarse paste.

  4. Add the toasted belacan and palm sugar to the chile paste and continue pounding or pulsing until well combined and fairly smooth.

  5. Heat the vegetable oil in a small skillet over medium heat until shimmering.

  6. Add the sambal paste to the hot oil and fry, stirring constantly, until the raw chile smell mellows and the mixture darkens slightly, 4 to 5 minutes.

  7. Remove from heat and stir in the lime juice and salt, adjusting to taste.

  8. Let the sambal cool to room temperature, then transfer to a clean jar and refrigerate until ready to use.

Rate this recipe

★ 3.8 (1)

Sambal Belacan

This Malaysian and Singaporean sambal gets its deep savory funk from toasted belacan shrimp paste, balanced with fresh chiles, lime juice, and a touch of sugar. Pound or blend to a coarse, oily paste and serve alongside grilled meats, noodles, or steamed rice. A little goes a long way, so keep it in a small jar for spooning onto whatever needs heat.

20 min 16 oz 28 cal

Ingredients

  • 4 ounces belacan (shrimp paste), broken into small pieces
  • 20 red bird's eye chiles, stemmed
  • 6 fresh red cayenne or finger chiles, stemmed
  • 6 cloves garlic, peeled
  • 4 shallots, peeled
  • 2 tablespoons palm sugar, finely chopped
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil

Method

  1. 1

    Wrap the belacan pieces in foil and toast in a dry skillet over medium heat, pressing flat, until fragrant and slightly dried, about 4 minutes per side.

  2. 2

    Unwrap the toasted belacan and let it cool slightly while you prep the chiles, garlic, and shallots.

  3. 3

    In a mortar and pestle or small food processor, combine the bird's eye chiles, cayenne chiles, garlic, and shallots. Pound or pulse to a coarse paste.

  4. 4

    Add the toasted belacan and palm sugar to the chile paste and continue pounding or pulsing until well combined and fairly smooth.

  5. 5

    Heat the vegetable oil in a small skillet over medium heat until shimmering.

  6. 6

    Add the sambal paste to the hot oil and fry, stirring constantly, until the raw chile smell mellows and the mixture darkens slightly, 4 to 5 minutes.

  7. 7

    Remove from heat and stir in the lime juice and salt, adjusting to taste.

  8. 8

    Let the sambal cool to room temperature, then transfer to a clean jar and refrigerate until ready to use.