Belacan and Chilli Sambal
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This is a very hot chilli and belacan sambal that is prominent across Malaysia where it is served on a variety of dishes including laksa.
1 tablespoon belacan (dried shrimp paste), roasted
2 small limes, halved
8 fresh red chillies, sliced coarsely
1 pinch salt, to taste
- Pound the chillies in a mortar and pestle with a little salt to a medium coarseness.
- Add the belacan and grind it in evenly.
- Squeeze the lime juice into the paste just before serving.
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