Indonesian belachan is a fermented shrimp paste used in South East Asian dishes. Krill shrimp are steamed and mashed into a paste before being left to ferment. Belachan’s pungent taste adds depth of flavour to many Indonesian sauces.
Use the Indonesian belachan to make sambal belachan by grinding it together chilli peppers, garlic, shallots and a squeeze of lime. Spoon the sauce over grilled fish and baked eggs, or simply stir through a bowl of rice.
Ingredients: Corn flour, salt, shrimp 9.5%
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