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6 Servings

Raw Chillies with Shrimp Paste

Sambal Belacan

  1,552 YouTube ratings  

10 minutes asian hot sauce recipe to create the ultimate Sambal Belacan. Best accompaniment for meat and even noodles as well.

Hot sauce is something I can never say no to. When a meal is a little dull or if you want to enhance the flavour of a dish, it would be handy to have some spicy condiment to work up the appetite. Sambal Belacan is raw hot sauce and is very easy to prepare once you have the ingredients. It is slightly sourish with a tinge of saltiness and full of shrimp flavour. This spicy condiment is great when taken with either rice or noodles. For this specific Sambal Belacan recipe, it is best served with 'Tau Yu Bak' (Braised Pork in Soy Sauce) or Stir Fry Yam Bean with Dried Squid (Jiu Hu Char). Otherwise, have this asian hot sauce anyhow you want to! 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 2 to 3 months. Now, isn't this the easiest hot sauce recipe you can find?!

  Rohe Chilis mit Garnelenpaste ist auch auf deutsch verf├╝gbar.


  • 4 chilli peppers (fresh)
  • 4 bird-eye chillies
  • 2 calamansi
  • sugar

Steps to Prepare

  1. Toast shrimp paste on a dry pan until fragrant.
  2. Pound chillies and shrimp paste until evenly mixed.
  3. Add calamansi juice and sugar to the pounded chillies and shrimp paste.
  4. Store 'sambal belacan' in a clean and dry bottle.
  5. It can be kept for up to a month if refrigerated.

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