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

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)
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Dips &amp, Sauces
Cuisine: Malaysian
Servings: 15
Calories: 15kcal
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

  • Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
  • Remove seeds from chilies and cut into small pieces.
  • 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.
  • Squeeze in the lime juice and stir to mix. Transfer to a small dish.
  • 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.

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NUTRITION

Calories: 15kcal
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