Toast belacan (shrimp paste) over a strip of aluminium foil in a pan until crumbly. This should take around 3 minutes. The aluminium foil helps to prevent the belacan from burning easily and also prevents the pan from absorbing the pungent odour of the belacan. Remove and set aside.
Add dried chilies into pan and toast until fragrant. Be careful not to burn the chilies. Remove and set aside.
Add 60ml of oil to the pan and toast the dried shrimps till fragrant. Remove and set aside.
Add garlic into the pan and fry till golden brown. Remove and set aside.
Add shallots into the pan and fry till golden brown. Remove and set aside. Leave the oil in the pan.
Add the chilies, belacan, dried shrimps, garlic, shallots, palm sugar, tamarind juice and fish sauce into a blender and blend into a fine paste. You can add just a little bit of water if needed.
Add chili paste into pan and fry over medium-high heat for around 7-10 minutes until paste darkens. Remove from pan and store upon cooling.
Ingredients
Directions
Toast belacan (shrimp paste) over a strip of aluminium foil in a pan until crumbly. This should take around 3 minutes. The aluminium foil helps to prevent the belacan from burning easily and also prevents the pan from absorbing the pungent odour of the belacan. Remove and set aside.
Add dried chilies into pan and toast until fragrant. Be careful not to burn the chilies. Remove and set aside.
Add 60ml of oil to the pan and toast the dried shrimps till fragrant. Remove and set aside.
Add garlic into the pan and fry till golden brown. Remove and set aside.
Add shallots into the pan and fry till golden brown. Remove and set aside. Leave the oil in the pan.
Add the chilies, belacan, dried shrimps, garlic, shallots, palm sugar, tamarind juice and fish sauce into a blender and blend into a fine paste. You can add just a little bit of water if needed.
Add chili paste into pan and fry over medium-high heat for around 7-10 minutes until paste darkens. Remove from pan and store upon cooling.
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