Sambal Belacan – Malaysian Chili Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 9 chilli pepper (s), e.g. cayenne
- 5 small chilli pepper (s) (Bird’s eye or Thai chillies)
- 5 chilli pepper (s), dried
- 10 shallot (s)
- 5 clove (s) garlic
- 30 g shrimp paste
- 200 ml oil
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Grind the chillies, shallots, garlic and prawn paste together with approx. 200 ml of water in a blender.
- Heat the oil and fry the chili paste in it a little and then simmer for another 15 minutes on a reduced heat.
- Let it cool down, e.g. fill it into a glass container and store it in the refrigerator.
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