• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 50g shrimp paste (belacan), crumbled
  • 120g fresh red chillies, seeded
  • 5 bird's eye chillies
  • 2 kaffir lime leaves, remove the veins
  • 1/2 tsp salt
  • Juice of 2-3 calamansi limes
  • 1/4tsp sugar
  • 2 tbsp oil


  1. Heat oil in a nonstick saucepan. Add belacan and fry over low heat till fragrant.
  2. Put in both chillies, salt and kaffir lime leaves. Fry for about a minute, then remove from heat. Tip into a food processor and blitz until finely chopped. Dish out and add sugar and lime juice to taste.
  3. Store in an airtight container in the refrigerator or serve immediately as a condiment for vegetables, such as cucumber, ladies fingers, carrot, celery and cherry tomatoes.

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