Sambal Belacan

Method

Char the belacan in a dry frying pan over medium heat for 1-2 minutes until fragrant, then set aside. Roughly chop the red chillies, removing seeds if you prefer less heat, then peel and roughly chop the shallots and garlic. Using a mortar and pestle, pound the chillies, shallots, and garlic together until you achieve a coarse paste, working in stages if necessary. Add the toasted belacan and continue pounding until well combined. Stir in the lime juice, salt, and sugar, adjusting the seasoning and lime to taste. Transfer to a serving bowl and serve at room temperature alongside grilled fish, satay, or rice.