1-Before You Start (Mise en Place): Gather chilies, salt, sugar, toasted belacan, and lime. If you are using whole limes, zest one lime if you want the extra aroma, then juice your Persian lime or calamansi limes. Keep a spoon and a clean jar ready for storage later.

2-First Step: Prep the chilies and lime. Rinse the red jalapeños and red bird’s eye chilies. If you want less heat, remove some seeds and inner membranes from the chilies before pounding. For a more authentic, fiery sambal, leave the seeds in. Next, zest 1 lime (optional) and juice 1 Persian lime or 2 calamansi limes. Set both aside so you can stir them in at the right moment.

3-Second Step: Pound the base (traditional pestle and mortar method). In a mortar, add the chilies, sugar, and salt. Pound until you reach a semi-coarse texture, not a full puree. This step builds a rustic bite and helps the Malaysian Sambal Belacan taste more “alive.”

4-Third Step: Add toasted shrimp paste (belacan). Incorporate the dry roasted shrimp paste (belacan). Pound for another minute, so the belacan disperses and the paste turns fragrant. The toasted belacan is what delivers the authentic umami depth that makes this shrimp chili paste unmistakable. If you are toasting belacan fresh, use a dry pan over low heat for about 2 to 5 minutes until fragrant. Stir constantly so it does not burn.

5-Fourth Step: Stir in lime juice and zest. Now stir in the lime juice and the optional lime zest. Mix until the paste looks cohesive and glossy. The acidity from lime is what keeps Malaysian Sambal Belacan from tasting heavy, even though it is spicy.

6-Fifth Step: Use a food chopper if you prefer smooth texture. If you want a smoother or semi-smooth paste, transfer the mixture to a food chopper. Blend until it reaches your preferred consistency. A processor can also help reduce skin irritation from chili contact, especially for busy cooks. For best results, pulse rather than blend continuously. This keeps the Malaysian Sambal Belacan from turning watery.

7-Final Step: Jar it and refrigerate. Transfer the sambal to a clean jar. Refrigerate for up to two weeks for peak freshness and flavor.