A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from fresh tiny shrimp of a species known as geragau in Malay. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, fried and hard-pressed into cakes. Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Popular recipe with Belacan Shrimp Paste is Kangkung Belacan (Water Spinach).
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