Belachan Prawn Paste
- Belacan (峇拉煎) is a shrimp paste condiment made of geragau, which is called Krill (tiny shrimp). The krill is mixed with salt and fermented, which produces a powerful pungent smell.
- The best belacan is from Malaysia, Malacca and Penang.
- Belacan is raw, and must be cooked before eating. It is recommended to dry roast the belacan until it is dry and no longer in the original sticky form. Roasting the belacan will release its aroma and flavours, enhancing its fragrance.
What can it be used for?
- To make sambal belacan, a spicy shrimp paste flavoured condiment, that is perfect for rice dishes, seafood, meat and vegetable dishes.
- Used to make stir fry dishes like Sambal Belacan Kang Kong, Sambal Belacan Tempeh, etc.
How is it sold?
Available in a packet of one rectangle block or individual slices.
Belacan Health benefits
High amounts of salt is used in the preservation and processing of Belacan, hence please consume it in moderation. Only a small portion is required to prepare your dishes due to the strong taste and flavour of belacan.
Important Note!
- Ensure you are in a well ventilated kitchen before you cook belacan as the smell can be too pungent and overpowering for some individuals. Not everyone can stand the fermented smell, similar to mui heong salted fish!
- Do not confuse belacan with prawn paste for making Har Cheong Gai (Prawn Paste Chicken), or used in rojak, they are very different!
