Belacan (Fermented Shrimp Paste)
A pungent, intensely savory Southeast Asian ingredient made by salting and fermenting small shrimp, then pressing them into blocks. It is a flavor base for dishes such as sambal and nasi lemak.
What Is Belacan (Fermented Shrimp Paste)?
Belacan (also known as “terasi” in Indonesia) is a Southeast Asian ingredient made by salting and sun-drying small shrimp, fermenting them, and pressing them into blocks or tablets. It is common in Malaysian, Indonesian, and Singaporean cuisines.
It has a very pungent smell when raw, so in most recipes it is briefly toasted over a flame or in a pan before use. This removes much of its “raw” smell and develops a deep umami flavor.
Belacan Nutrition Facts
Belacan provides about 150 kcal per 100 g; it is high in protein from the shrimp and very high in sodium because it is salted. Values are approximate.
How to Use Belacan
Because belacan is an intensely flavored, salty fermented ingredient, it is used in small amounts; it is generally not eaten raw, but toasted and mixed with other ingredients in sauces or pastes.
This is general information; belacan is a food and is not a substitute for medical treatment. Because it is very high in sodium, people who need to limit salt are advised to consume it carefully and in moderation.
How to Choose Belacan
Good belacan is dark brown to purple, firmly pressed into blocks, and has a sharp but distinctly shrimp-like fermented aroma. Avoid blocks with greenish mold spots or that are excessively dried and cracked.
- It should be dark brown to purple and firmly pressed
- It should have a sharp but distinctly shrimp-like fermented aroma
- It should be free of mold spots
How to Store Belacan
Belacan can be tightly wrapped and stored in a sealed container in a cool place for months; refrigeration both limits the spread of its smell and extends its shelf life.
Using Belacan in the Kitchen
Belacan is commonly used in sambal belacan (a chili paste), in sauces served with nasi lemak, and as an umami base for some soups and stir-fries. It is usually wrapped in foil and briefly heated over a flame before use.
Why Is Belacan Toasted?
Its very pungent, sometimes unpleasant raw smell softens considerably with brief heating and develops into a deeper, more pleasant umami aroma; that is why it is almost never used raw in recipes.
Frequently Asked Questions
Can belacan and fish sauce serve the same purpose?
They serve a similar salty, umami purpose, but belacan is solid, block-shaped, and more pungent, while fish sauce is liquid. They can partly substitute for one another, but the flavor will differ.
Why does belacan smell so pungent?
The long fermentation process causes proteins in the shrimp to turn into strongly scented compounds; this is a common feature of traditional fermented seafood.
Is belacan available in Türkiye?
It is not common; it may be available at Asian grocery stores that sell Southeast Asian products.