How to Make Sambal Belacan

5 from 1 vote

Learn how to make Sambal Belacan! It’s a sweet, savory and spicy Malaysian style condiment that's simple to make with just a few ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Condiment

Cuisine: Malaysian

Servings: servings

Calories: 43kcal

Heat a skillet over medium and add the shrimp paste.
Use a wooden spoon to break it into pieces while it toasts.
Toast for about 5-10 minutes, until it becomes mostly dry and powdery. (This will make your house smell pretty strongly of shrimp paste).
Combine all ingredients in a blender and pulse until a paste is formed. If it's too thick, add 1 tablespoon of water at a time until it is a paste/sauce consistency.
Store in the fridge for up to a week, or in cubes in the freezer for 6 months.

For a spicier sambal belacan, use spicy chili peppers. For a sweeter condiment, use milder chili peppers.
Make sure you’re using fresh red chilies and not dried chilies.
If it’s too tangy from the lime juice, add a little more coconut sugar.
While dried shrimp paste is a key ingredient, if you can’t find any, you can use fish sauce to create a similar umami flavor.
Don’t skip the step of toasting the dried shrimp paste as this helps bring out the flavors.
If you’re having trouble getting it to a dry and powdery consistency, grind it using a mortar and pestle.
If you don’t have a blender, you can use a food processor to blend the paste.
For a thinner paste, just add more water until it reaches your desired consistency.