Sambal belacan is raw hot sauce and is very easy to prepare. This spicy raw sambal sauce is made with fresh chillies condiment. Sambal belacan is great when taken with either rice or noodles.
Sambal belacan can only be made using fresh chillies. You may choose between cayenne chillies or bird eye chillies, which are very spicy. It is also possible to have a mix of chillies.
Belacan or dried shrimp paste is a dry and hard paste. You can buy it in Asian grocers.
As you may see in the video, I prepared Sambal Belacan with a bit of calamansi juice. Calamansi is not easily available in Europe. So, the best substitute would be lime juice.
If you like, you can always prepare Sambal Belacan in a bigger batch and keep it frozen for up to 3 months. Otherwsise, you can store sambal for ca. 1 month.
Use sambal belacan as a dipping sauce. For this specific Sambal Belacan recipe, it is best served with Tau Yu Bak (Braised Pork in Soy Sauce), Stir-Fry Yam Bean with Dried Squid (Jiu Hu Char), chilli pan mee or nasi ulam.
Sambal Belacan is also known as: Raw Chillies with Shrimp Paste
Toast shrimp paste on a dry pan until fragrant. Pound chillies and shrimp paste until evenly mixed.
Add Calamansi lime juice to the pounded chillies and shrimp paste. Add sugar and salt to taste. Store sambal belacan in a clean and dry bottle. It can be kept for up to a month if refrigerated.