5 from 2 votes
Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste), and lime juice. It adds zest to all your rice and noodle dishes. | MalaysianChineseKitchen.com
Sambal Belacan
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste), and lime juice. It adds zest to all your rice and noodle dishes.

(Serving size: 1 teaspoon)

Course: Dips &amp, Sauces
Cuisine: Malaysian
Servings: 15
Calories: 15 kcal
Author: Linda Ooi
Ingredients
  • ¾ inch cube belacan / shrimp paste
  • 6 red chilies and a few bird's eye chilies (optional) for extra spiciness
  • 1 large lime (about 2 to 3 tbsp lime juice) or 2 to 3 limau kasturi
Instructions
  1. Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
  2. Remove seeds from chilies and cut into small pieces.
  3. Transfer the chilies to a stone mortar. Pound with the pestle until the pieces are broken. Add toasted belacan and continue to pound until desired fineness. Alternatively, chilies and toasted belacan may be place in a food processor and processed until fine.
  4. Squeeze in the lime juice and stir to mix. Transfer to a small dish.
  5. If not consuming right away, transfer to a jar and store in the refrigerator. Squeeze in the lime juice just before serving. Best consumed within 2 to 3 days.

Recipe Video