Back to 6 servings 1 tablespoon belacan (shrimp paste), dry-toasted and crumbled 10 fresh red chilies, seeded if you want less heat, roughly chopped 5 red bird's eye chilies, optional, for more heat 0.5 medium onion, about 50 g, roughly chopped (optional) 0.5 teaspoon white sugar 0.25 teaspoon salt, or to taste 2 tablespoons fresh lime juice, from 1 Persian lime, or 3 to 4 calamansi limes
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1 Step 1: Dry-toast the shrimp paste in a small pan over medium-low heat, flattening it with a spatula, then turn the heat to low and roast for about 5 minutes, flipping halfway, until dry and fragrant. Let it cool.2 Step 2: Roughly chop the chilies and the onion, if using, into 2 to 3 pieces each and add them to a mortar or food processor.3 Step 3: Add the sugar and salt, then pound or pulse the chilies and onion to a semi-coarse texture. Blend longer if you prefer a smooth paste.4 Step 4: Add the toasted shrimp paste and pound or pulse for about a minute until evenly combined.5 Step 5: Stir in the lime juice, taste, and adjust the salt, sugar or lime juice as needed. Transfer to a clean, dry jar.6 Step 6: Refrigerate in an airtight jar. Serve it at room temperature or chilled.getsaucepan.com/r/b366b0fb-044f-53d0-a483-27f6f5ca8a52
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