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Sambal Belacan – Malay Chilli Paste with Shrimp Paste
Sambal Belacan is the ubiquitous shrimp paste flavoured Malay chilli paste or condiment found all across Singapore and Malaysia.
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Course:
Condiments
Cuisine:
Singaporean Malay
Keyword:
chillies, spicy
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
8
(Makes a small jar)
Calories:
31
kcal
Author:
Azlin Bloor
Ingredients
▢
5
red jalapeños
▢
5
red bird's eye chillies
▢
pinch
of salt
▢
1
tsp
white sugar
▢
1
Tbsp
shrimp paste
(belacan) dry roasted
▢
juice of 1 Persian-type lime or 2 calamansi
tiny ones
▢
the zest of 1 lime
optional
Metric
US
Instructions
If you are using a pestle and mortar, start by pounding the chillies, sugar and 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.
Store in a clean jar in the fridge for up to 2 weeks.
If using a chopper, like me, place everything in and chop to a smooth-ish mix, as in the image.
Video
Notes
Sambal belacan is a much loved chilli paste or condiment from Singapore and Malaysia, with shrimp paste.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
71
mg
|
Potassium:
181
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
536
IU
|
Vitamin C:
82
mg
|
Calcium:
15
mg
|
Iron:
1
mg
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