67min 4 ppl
Sambal Belacan
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 6 steps
Easy: ≤30 min and ≤6 steps
70 kcalper person
Protein 2g
Carbs 4g
Fats 5g
About this dish
A raw, pungent dip of pounded chilli and toasted shrimp paste sharpened with lime juice, the fiery condiment that seasons a Singaporean meal at the table.
Allergy Info
Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Red Chilli8
- Bird's Eye Chillies4
- Lime juice2 tbsp
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- Salt0.25 tsp
Oils & Condiments
- Shrimp pastebelacan, toasted2 tbsp
- Vegetable Oilstirred through for shine and shelf life2 tbsp
Utensils
- Mortar and pestle
- Chopping board
- Sharp knife
Method
1
Toast the shrimp paste in a dry pan over low heat for two minutes, pressing it flat, until fragrant and slightly crumbly.
Approx. 2 minutes
2
Roughly chop the red chillies and bird's eye chillies.
Approx. 5 minutes
3
Pound the chillies in a mortar and pestle until roughly broken down.
Approx. 6 minutes
4
Add the toasted shrimp paste and continue pounding until the mixture forms a rough, fragrant paste.
Approx. 5 minutes
5
Stir in the lime juice, sugar, salt and vegetable oil, mixing well and tasting to balance the heat, sourness and sweetness.
Approx. 3 minutes
6
Transfer to a small serving dish and serve at room temperature alongside the meal.
Approx. 2 minutes
