Sambal Belacan (Chili and Shrimp Paste Condiment)
The Quirky Foodster Team
Ingredients
- Fresh red chilies — 10
- Bird's eye chilies (cili padi), optional for extra heat — 3–4
- Shrimp paste (belacan), roasted — 20 g (4 tsp)
- Lime juice — 15 ml (1 tbsp)
- Sugar — 5 g (1 tsp)
- Salt, to taste — a pinch
Method
- Wrap the shrimp paste in a small piece of foil and roast it in a dry pan over medium heat for 2–3 minutes on each side, or toast directly in a dry pan, until fragrant (the raw paste has a strong smell that mellows once roasted).
- Roughly chop the fresh chilies and bird's eye chilies, if using.
- Pound or blend the chilies with the roasted shrimp paste until a coarse, textured paste forms — traditionally this is done with a mortar and pestle for the best texture.
- Stir in the lime juice, sugar and a pinch of salt, mixing well to balance the heat, sourness and saltiness.
- Taste and adjust the lime, sugar or salt as needed, then transfer to a small serving dish.
Introduction: A fiery, pungent chili condiment built around roasted shrimp paste, lime and a touch of sugar — a small spoonful transforms almost any Malaysian meal.
Cultural Background: Sambal belacan sits at the heart of Malay home cooking, present on nearly every family dining table as an essential condiment alongside rice and vegetables. Every household tends to have its own preferred balance of heat, sourness and saltiness, making it one of the most personal and debated recipes in Malaysian cuisine.
Tips: Roasting the shrimp paste is essential — using it raw gives a much harsher, overly pungent flavour. A mortar and pestle gives a more traditional, slightly chunky texture compared to a blender, which can make the sambal too smooth. Adjust the ratio of fresh chili to bird’s eye chili to control the overall heat level to your preference.
Variations: Add a few slices of raw shallot or a squeeze of extra lime for a fresher, more textured sambal. Mix in finely sliced kaffir lime leaf for extra fragrance. Blend in a small amount of tomato for a slightly milder, juicier version.
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Reheating: This condiment is served at room temperature or chilled and is not reheated.
Nutrition: Approx. per serving (1 tbsp): 20 kcal, 1 g protein, 3 g carbohydrate, 0.5 g fat, 1 g fibre.
FAQs:
Q: Can I make this less spicy?
A: Yes, remove the seeds from the chilies before pounding, and reduce or omit the bird’s eye chilies, which are significantly hotter than regular red chilies.
Q: What if I don’t have a mortar and pestle?
A: A small food processor or blender can be used, though the texture will be smoother and slightly less traditional.
Q: Is sambal belacan vegan?
A: No, as written it contains shrimp paste; a vegan version can be made using a fermented soybean paste in its place, though the flavour will differ noticeably.
- Fresh red chilies — 10
- Bird's eye chilies (cili padi), optional for extra heat — 3–4
- Shrimp paste (belacan), roasted — 20 g (4 tsp)
- Lime juice — 15 ml (1 tbsp)
- Sugar — 5 g (1 tsp)
- Salt, to taste — a pinch
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