Sauce

Sambal belacan (fermented shrimp chili sauce)

Name: Sambal belacan (fermented shrimp chili sauce)
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Pâte de crevettes (belacan); 10 dried Chili pepper; 4 Shallot; 3 cloves Garlic; 1 tsp Sugar; 1 tbsp Tamarind

Preparation time: 20 min
Servings: 4

Ingredients

Pâte de crevettes (belacan) — to buy1 tbsp
Chili pepper — to buy10 dried
Shallot — to buy4
Garlic — to buy3 cloves
Sugar — to buy1 tsp
Tamarind — to buy1 tbsp

Preparation

Dry-toast the belacan wrapped in foil 2 min per side until fragrant.
Soak the dried chilies 10 min in hot water to soften, drain.
Blend the rehydrated chilies, shallot and garlic into a fine paste.
Fry the paste in oil over medium heat 8 min until the oil rises to the surface.
Add the toasted crumbled belacan, mix well.
Add sugar and a little diluted tamarind, simmer 5 min to balance the flavor.
Let cool, store in an airtight jar in the fridge for up to a week.