Belacan (Fermented Shrimp Paste)

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, then fermenting and pressing them into blocks or tablets. It is common in Malaysian, Indonesian, and Singaporean cuisine.

Its raw form has a very sharp and strong smell; this is why in most recipes it is briefly toasted over flame or in a pan before use, which removes most of the "raw" odor and transforms it into a deep umami taste.

Nutritional Values of Belacan

100 grams of belacan contains approximately 150 kcal of energy; it carries a high amount of protein from the shrimp, and its sodium content is very high due to salting. Values are approximate.

How Should Belacan Be Consumed?

Since belacan is a very intense-salty fermented ingredient, it is used in small amounts; it is generally not eaten raw, but toasted and mixed with other ingredients into sauces or pastes.

This information is general; belacan is a food, not a substitute for medical treatment. Since its sodium content is very high, careful and moderate consumption is recommended for those on salt restriction.

How to Choose Belacan?

A good belacan is one that is dark brown-purple in color, in tight-pressed blocks, and whose smell is sharp but has a shrimp-fermented character. Blocks with greenish mold spots or overly dried-cracked ones are not preferred.

• Should be dark brown-purple, in tight-pressed blocks
• Smell should be sharp but with a shrimp-fermented character
• Should have no mold spots

How Is Belacan Stored?

Belacan can be tightly wrapped and stored in a closed container in a cool place for months; storing it in the refrigerator both limits the spread of the odor and extends its shelf life.

Using Belacan in the Kitchen

Belacan is most often used in sambal belacan (a chili paste), in sauces served alongside nasi lemak, and as an umami base for some soups and stir-fries; before use it is typically wrapped in foil and briefly heated over flame.

Why Is Belacan Used Toasted?

Its raw form's very sharp, sometimes off-putting smell softens considerably with brief heating and transforms into a deeper, more pleasant umami aroma; this is why it is almost never used raw in any recipe.

Frequently Asked Questions

Does belacan serve the same purpose as fish sauce?

They serve a similar umami-salty function, but belacan is solid-blocked and has a more intense smell, while fish sauce is in liquid form; they can partly substitute for each other but the resulting taste differs.

Why does belacan smell so sharp?

The long fermentation process causes the proteins in the shrimp to turn into intensely-scented compounds; this is a common feature of traditional fermented seafood.

Is belacan available in Turkey?

It is not common; it can be found at Asian markets selling Southeast Asian products.