Peranakan Heritage Cooking

ROASTED PRAWN
(SHRIMP) PASTE

(BELACAN)

Dried prawn (shrimp) paste (belacan)
as needed, broken up

1. Heat a dry wok and add prawn paste. Stir-fry over low to medium heat to avoid burning
prawn paste. Use the back of the wok ladle to break prawn paste up further and cook
until dry and crisp.

2. When paste is dry and no longer sticks to wok, remove from heat and allow to cool.

3. Grind cooled prawn paste into a powder. Store in an airtight container in the refrigerator.

NOTE

• If kept cool and dry, roasted prawn paste will keep indefinitely.

SAMBAL BELACAN

Red chillies 6–8

Roasted prawn (shrimp) paste (belacan)
(recipe above) 40 g (1⅓ oz)

Kaffir lime leaf 1, torn or
1 tsp calamansi lime zest

Calamansi limes to serve

1. Using a mortar and pestle, pound chillies a little at a time, adding roasted prawn
paste and kaffir lime leaf or calamansi lime zest until chilli seeds are crushed.

2. Store in an airtight container in the refrigerator. Serve as a condiment with a
squeeze of calamansi lime juice.

NOTE

• Sambal belacan is indispensable in Peranakan meals. It is typically served as a
condiment to spice up the meal.

PERANAKAN HERITAGE

Cooking