Sambal belacan is the indispensable Malaysian chili sauce, made by grinding dried chilies with roasted fermented shrimp paste and cooking it down in oil into an intense, pungent condiment. Even a small spoonful livens up many dishes.
Blend the softened dried chilies, red onion, garlic and toasted shrimp paste into a smooth paste.
Heat the olive oil in a pan and add the paste, then stir in the sugar, lime juice and salt and cook over medium heat for 12 minutes until the oil separates on top.
Remove the sauce from the heat and let it cool, then spoon it into a clean jar.
Toasting the shrimp paste releases a sharp smell, so it helps to run your kitchen extractor fan. Allergens: contains shellfish (shrimp).
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