Belacan Sauce

Belacan Sauce
Summary Not available
Total time : 1 hr 10 mins
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Belacan Sauce

Summary Not available
Total Time1 hr 10 mins
Course: Appetizer, Side Dish
Cuisine: Thai
Keyword: Soupy, Spicy
Person: 32
Calories: 67kcal


  • 16 dried chili pepper dried Sichuan chili peppers
  • 7 holland chilies
  • 1 1/4 cup shallots divided))
  • 8 garlic cloves
  • 80 ml oil
  • 1 cup dried shrimp
  • 3 tbsp shrimp paste
  • 2 tsbp fish sauce
  • 2 tbsp brown sugar


  • Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes
  • While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well
  • You can leave the seeds in if you like your sauce very spicy
  • Cut each pepper into 3 pieces
  • If using, chop the Thai chilies
  • Take half of your shallots and finely chop them
  • With the other half, thinly slice them
  • (You can also chop them, but I think slices add another textural dimension to the final sauce
  • Drain the dried chili peppers, and set aside the soaking water
  • To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i
  • e
  • your chopped shallots, setting aside the slices for later), and garlic
  • Pulse until the mixture is smooth, or if you prefer, a coarse paste
  • Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed
  • Heat a frying pan or wok over medium heat
  • Add the oil and chopped dried shrimp
  • Fry over medium to medium low heat for 3-5 minutes
  • Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork)
  • Add it to the pan
  • Cook for 3-4 minutes, until the belacan is melted into the sauce
  • Add the sliced shallots, and cook for 3-4 minutes, until translucent
  • Next, add the chili, garlic and shallot paste
  • Stir to combine, and add ½ cup of the reserved pepper soaking water
  • Cook for 5 minutes, stirring occasionally
  • Stir in the fish sauce and brown sugar
  • Continue to cook for another 15 minutes
  • Let the mixture cool, and transfer to a clean jar or other airtight container
  • Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen)


No extra notes


Calories: 67kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 317mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg

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