SAMBAL BELACAN

Makes about 200 g (7 oz)

Dried prawn (shrimp) paste (belacan) 2 Tbsp
Red chillies 12, stems removed
Red bird’s eye chillies 5, stems removed
Kaffir lime leaf 1
Limes 4

1.   Roast prawn paste by pan-frying without any oil, flipping it constantly to roast all
sides, until it starts to break up and become powdery. Set aside.

2.   Break red chillies into smaller pieces and remove seeds.

3.   Pound or grind red chillies together with bird’s eye chillies, kaffir lime leaf and
roasted prawn paste into a rough paste.

4.   If not using immediately, spoon paste into an airtight container and store
refrigerated.

5.   To serve as a condiment, spoon some into a saucer and drizzle with lime juice.

NOTE

•  The Eurasians typically serve this spicy dried prawn and chilli paste as a condiment with every
meal, even if the dishes are already spicy. Besides using it as a condiment, it is also used as a
base in various dishes.

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EURASIAN HERITAGE

Cooking