Shrimp paste, also known as Belacan in Malaysia, is an essential ingredient in many Asian recipes. Traditional Malay dishes often include Belacan to create a rich, spicy flavor. The main ingredient in Belacan is tiny shrimp, known in Malay as Geragu.

To make Belacan, the shrimp are mixed with chili peppers and salt, mashed into a paste, and left to ferment for several months. After fermentation, the shrimp paste is compressed into solid blocks—a process that takes at least 2 to 3 months.

This pungent and aromatic paste is commonly used in cooking curries, fried rice, or marinating chicken. When blended with red chilies, bird’s eye chilies, some scallions, ginger, minced garlic, calamansi juice, and a bit of sugar, it becomes the famous Sambal Belacan—a quintessential Malaysian chili condiment. Sambal Belacan served with white rice, grilled fish, or other side dishes delivers an unforgettable taste experience.