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Sambal Belacan

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Sambal Belacan



Total Time
Total Time
Prep 05 M / Cook 15 M

6 Servings

Grace Teo
Grace Teo   thegraceteo
Published on June 11, 2014

  Based on 1951 ratings  Watch Now


10 g
shrimp paste (dried)
bird-eye chillies
chilli peppers (fresh)
1 tsp
0.25 tsp


Sambal belacan is raw spicy sauce and is very easy to prepare. This spicy raw sambal is made with fresh chillies and is great when taken with either rice or noodles.

Types of chillies to use

Sambal belacan is made using fresh chillies. You may choose between cayenne chillies or bird eye chillies which are very spicy. It is also possible to make it using a mix of both types of the chillies.

Where to buy belacan?

Belacan or dried shrimp paste is a dry hard paste and has a pungent smell. You can buy it at the Asian grocers.

How can I substitute calamansi

As you saw in the video, I prepared sambal belacan with a bit of calamansi juice. Calamansi is not easily available in Europe. So, the best substitute is lime juice.

How to store sambal belacan?

If you like, you may prepare a big batch of sambal belacan. It can be kept frozen for up to 3 months. Otherwise, it can be kept for ca. 1 month if refrigerated.

How to serve sambal belacan?

Use it 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



Step 1/2

  • 10 g shrimp paste (dried)
  • 4 bird-eye chillies
  • 4 chilli peppers (fresh)

Toast shrimp paste on a dry pan until fragrant. Pound chillies and shrimp paste until evenly mixed.


Step 2/2

  • 2 calamansi  
  • 1 tsp sugar
  • 0.25 tsp salt

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.

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