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

Recipe Ingredient

  • 20g dried shrimps, rinsed
  • 10g shrimp paste (belacan)
  • 4 shallots, coarsely chopped
  • 3 cloves garlic
  • 10 bird’s eye chillies
  • 6 red chillies
  • 1 tomato, coarsely chopped
  • 3 tbsp oil
  • Seasoning
  • ¾-1 tsp salt
  • 2-2½ tbsp sugar
  • 5 calamansi limes, squeezed for juice


  1. Heat oil in a saucepan and fry dried shrimps, shrimp paste, shallots, garlic, bird's eye chillies and chilli until fragrant. Remove and set aside.
  2. Put all the prefried ingredients and tomato into a food processor. Blend to a semi-coarse texture. Dish out and adjust with seasoning to taste.
  3. Use this as a seafood dip or as a sauce for fried beehoon.
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