Sambal belacan is an essential Malaysian hot sauce made by crushing dried red chilies with roasted belacan shrimp paste and frying the mixture in olive oil until thick and pungent. Even a small spoonful adds a bold kick to many dishes.
Blend the softened dried red chilies, red onion, garlic, and roasted shrimp paste until smooth.
Heat the olive oil in a skillet and add the paste. Stir in the sugar, lemon juice, and salt. Cook over medium heat for 12 minutes, until the oil rises to the surface.
Remove the sauce from the heat and let it cool, then transfer it to a clean jar.
Belacan releases a strong smell as it cooks, so turning on the range hood can help. Allergen: Contains shellfish (shrimp).
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