By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
10 min
Sambal Belacan
Recipe GLPRdfe5b8b7930363
A fiery Southeast Asian chile paste that combines roasted fermented shrimp paste with fresh red chiles and bright citrus. This four-ingredient condiment delivers complex umami depth and intense heat, perfect for adding to rice dishes, grilled proteins, or using as a dipping sauce. The balance of mild and hot chiles creates layered spice that builds on the palate.
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Ingredients
1 chunk (about 20g) belacan or terasi (fermented shrimp paste)
3 large mild red chiles (about 2 ounces), such as Fresnos, stemmed
5 small hot red chiles (about 0.5 ounces), such as bird's eye chiles, stemmed
1 tablespoon calamansi or Persian lime juice
Directions
Toast the belacan over an open flame or in a dry skillet for 1-2 minutes, turning occasionally, until fragrant and slightly darkened. This step unlocks its rich umami flavors. Wrap it in foil first if using an open flame to avoid direct contact.
Allow the toasted belacan to cool slightly, then break it into small pieces.
Combine the toasted belacan pieces, large mild red chiles, and small hot red chiles in a mortar. Using a pestle, pound and grind the ingredients together with firm, circular motions for 3-5 minutes, crushing them into a coarse, chunky paste. Work the ingredients against the sides of the mortar to release oils and break down the chile flesh.
Add the calamansi or lime juice and stir or pound gently to combine. Taste and adjust the heat, saltiness, or acidity by adding more belacan for intensity, more chiles for additional heat, or more juice for brightness as desired.
Comments
Sambal belacan is a vibrant Southeast Asian condiment that Charlotte cooks will struggle to source: belacan (fermented shrimp paste) requires a trip to an Asian market, and calamansi juice—a Filipino citrus—is not stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners, making this a second-stop necessity. The ten-minute claim assumes ingredients are on hand and does not account for the hunt itself. Cost per serving is low once you have the paste ($4–6 for a jar that yields many batches), but the upfront barrier and specialty-item nature make this a weekend project rather than weeknight improvisation. It keeps well refrigerated and works as a condiment for weeks, making the initial effort worthwhile if you cook Southeast Asian food regularly.
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