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Sambal belacan in a ceramin dish

Sambal Belacan

Sambal belacan is a bold Malaysian chili condiment made by pounding fresh red chilies with toasted fermented shrimp paste, lime juice and a little sugar. The result is a coarse, fiery paste with sharp citrus brightness and deep savory flavor from the belacan. It’s usually served in small amounts alongside rice, grilled fish, vegetables or noodle dishes to add heat and punchy flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 Tablespoons
Course: Sauce
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Sambal Paste
  • 6 red bird’s eye chilies (about 30 grams)
  • 1 small shallot (chopped)
  • 1 teaspoon toasted belacan
  • 1 teaspoon sugar
  • 1 to 2 tablespoons lime or calamansi juice
  • 1 tablespoon water (if needed, for grinding)
Optional garnishes
  • Lime wedges
  • Sliced red chilies
  • Cucumber slices

Method
 

Step 1: Toast the belacan
  1. Place the shrimp paste in a small dry pan over medium heat.
  2. Toast briefly until fragrant and slightly crumbly. Let cool.
Step 2: Crush the aromatics
  1. Add chilies and shallot to a mortar and pestle.
  2. Pound until a coarse paste forms.
Step 3: Add belacan and seasoning
  1. Add toasted belacan and sugar.
  2. Continue pounding until the paste is evenly mixed.
Step 4: Assemble and serve
  1. Stir in lime or calamansi juice. Taste and adjust salt, sugar or citrus.
  2. Spoon into a small dish and serve alongside rice or grilled foods.

Notes

  • A mortar and pestle is traditional and produces the best texture. A small food processor can be used if necessary, but pulse briefly so the sambal stays coarse rather than smooth.
  • This is a small batch recipe (about 3 Tbsps) because the condiment is very intense and typically used a teaspoon at a time alongside rice, grilled fish or vegetables. If needed, the recipe can easily be doubled or tripled without changing the method.
  • I used this shrimp paste (belacan).