Shrimp Paste (Belacan)
Fermented krill pounded and sun-dried into a pungent, salty block essential to Southeast Asian cooking.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free
Allergens
Shellfish
Belacan is a traditional Malaysian and Indonesian seasoning made by salting tiny shrimp, fermenting them, then drying and compacting the mash into dense blocks. The process takes weeks of sun-drying and resting but yields a deeply savory, umami-rich paste used in sambals, stir-fries, and dipping sauces. A little goes a long way once toasted or fried to release its aroma.
Ingredients
- 2 pounds small whole krill or tiny shrimp, fresh
- 1/2 cup coarse sea salt
Method
-
Rinse the krill or tiny shrimp thoroughly in cold water and drain well, discarding any debris.
-
Spread the shrimp on a large tray or mat and sun-dry for 4 to 6 hours, turning once, until the surface moisture is gone but the shrimp are still pliable.
-
Transfer the partially dried shrimp to a large mortar or grinder and pound or grind into a coarse, sticky mash.
-
Mix the mash thoroughly with the coarse sea salt until evenly distributed.
-
Pack the salted mash into a clean earthenware crock or glass jar, pressing firmly to remove air pockets, and cover loosely.
-
Set the covered crock in a warm, well-ventilated spot and let the mash ferment for 7 days, stirring once daily.
-
Spread the fermented mash back out on trays and sun-dry for 3 to 5 days, bringing it indoors at night and stirring daily, until it darkens and firms considerably.
-
Pound the dried mash again in the mortar until smooth and tightly compacted, then pack it firmly into a block.
-
Wrap the block tightly or pack it into a sealed container and let it rest in a cool, dry place for a final 2 weeks to deepen in flavor and color before using.
-
Scrape or slice off portions as needed; toast or fry the paste briefly before adding to sambals, sauces, or stir-fries to mellow its raw pungency.
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Shrimp Paste (Belacan)
Belacan is a traditional Malaysian and Indonesian seasoning made by salting tiny shrimp, fermenting them, then drying and compacting the mash into dense blocks. The process takes weeks of sun-drying and resting but yields a deeply savory, umami-rich paste used in sambals, stir-fries, and dipping sauces. A little goes a long way once toasted or fried to release its aroma.
Make ahead 16 oz 15 cal
Ingredients
- 2 pounds small whole krill or tiny shrimp, fresh
- 1/2 cup coarse sea salt
Method
- 1
Rinse the krill or tiny shrimp thoroughly in cold water and drain well, discarding any debris.
- 2
Spread the shrimp on a large tray or mat and sun-dry for 4 to 6 hours, turning once, until the surface moisture is gone but the shrimp are still pliable.
- 3
Transfer the partially dried shrimp to a large mortar or grinder and pound or grind into a coarse, sticky mash.
- 4
Mix the mash thoroughly with the coarse sea salt until evenly distributed.
- 5
Pack the salted mash into a clean earthenware crock or glass jar, pressing firmly to remove air pockets, and cover loosely.
- 6
Set the covered crock in a warm, well-ventilated spot and let the mash ferment for 7 days, stirring once daily.
- 7
Spread the fermented mash back out on trays and sun-dry for 3 to 5 days, bringing it indoors at night and stirring daily, until it darkens and firms considerably.
- 8
Pound the dried mash again in the mortar until smooth and tightly compacted, then pack it firmly into a block.
- 9
Wrap the block tightly or pack it into a sealed container and let it rest in a cool, dry place for a final 2 weeks to deepen in flavor and color before using.
- 10
Scrape or slice off portions as needed; toast or fry the paste briefly before adding to sambals, sauces, or stir-fries to mellow its raw pungency.