How to Make Belacan

Belacan (also belachan, blachan) is a Malaysian shrimp paste, intensely pungent and essential to Southeast Asian cooking. Made from fermented ground shrimp compressed into blocks, it's toasted before use, releasing incredible savory-funky aromas. A little adds tremendous depth to curries, sambals, and stir-fries.

Category: Fish & Seafood · Method: Lactic Acid · Time: 1-6mo · Difficulty: 3/5 · Yield: varies · Temp: 25-30°C

History

Belacan originated in the coastal communities of the Malay Peninsula, where abundant tiny shrimp were preserved through salt fermentation. Production became an industry in states like Penang and Kedah. Similar pastes exist across Southeast Asia - terasi in Indonesia, kapi in Thailand - each with regional character.

Ingredients

  • 5 lbs (2.3kg) Tiny fresh shrimp (geragau) — Very small shrimp, fresh
  • 15-20% by weight Sea salt — About 1 lb

Equipment

  • Large mixing container
  • Grinding stone or food processor
  • Molds for pressing (traditionally banana leaf-lined)
  • Drying racks or mats
  • Strong sunlight

Instructions

  1. Salt shrimp

    Mix fresh tiny shrimp thoroughly with high-quality sea salt. Ensure the salt concentration is at least 15-20% of the shrimp's weight to prevent the growth of pathogens like Clostridium botulinum. Let the mixture stand in a cool, shaded area for 1-2 days to begin the initial breakdown.

    Time: 1-2 days

    Tip: Shrimp should be very small (geragau) and processed immediately after harvest.

  2. First fermentation and sun-drying

    Spread the salted shrimp paste on large mats or trays. Place in direct sun to ferment and partially dry. It is critical to cover the trays with fine mesh or netting to prevent flies and other insects from contaminating the product. Bring indoors at night to avoid moisture from dew.

    Time: 1-2 weeks

    Tip: Turn the shrimp frequently for even drying. The color will shift from pink to a duller grey-brown.

  3. Grind and Macerate

    Pound the partially dried shrimp into a thick, smooth paste using a stone mortar or industrial grinder. This mechanical action releases enzymes that accelerate the proteolysis (breakdown of proteins).

    Time: 1-2 hours

    Tip: The paste should be homogeneous with no whole shrimp remaining.

  4. Second fermentation (Aging)

    Pack the paste tightly into containers or molds, ensuring no air pockets remain. Allow the paste to ferment further. For premium belacan, this aging process can last several months, allowing complex savory flavors to develop through enzymatic action.

    Time: 2-8 weeks

    Tip: The longer the aging, the deeper and more complex the umami profile becomes.

  5. Final drying and shaping

    Form the fermented paste into blocks or bricks. Sun-dry the blocks again under mesh protection until the exterior is firm and the moisture content is significantly reduced.

    Time: 3-7 days

    Tip: Final blocks should be shelf-stable and firm to the touch.

Fermentation Timeline

  • Days 1-2: Initial salting — Shrimp mixed with salt, beginning to break down.
  • Weeks 1-2: First fermentation — Sun-drying and fermenting. Pink turning to brown.
  • Week 3: Grinding — Shrimp ground to paste.
  • Weeks 3-4: Second fermentation — Paste fermenting. Flavors intensifying.
  • Week 5+: Drying and forming — Blocks formed. Final drying. Ready for use.

Signs of Success & Spoilage

Good signs

  • Dark brown, purple, or deep chocolate color
  • Firm, dry, and slightly crumbly texture
  • Intensely pungent, salty, and savory aroma
  • Uniform consistency without visible whole shrimp
  • No signs of mold or surface fuzz

Warning signs

  • Slimy or sticky surface texture
  • Visible mold growth (white, green, or black)
  • Rotten egg (sulfur) or putrid ammonia smell
  • Salt concentration below 15% (safety risk)
  • Presence of insect larvae or maggots

Troubleshooting

Spoilage or 'rotten' smell
Cause: Insufficient salt concentration or high moisture Solution: Discard immediately. Ensure salt is at least 15-20% by weight and drying is done in strong, direct sun.
Insect contamination
Cause: Uncovered drying trays Solution: Always use fine mesh netting during the sun-drying phases to prevent flies from laying eggs.
Uneven fermentation
Cause: Air pockets in the paste during aging Solution: Pack the paste more tightly into the fermentation vessels to ensure an anaerobic environment for the second stage.

Storage

Wrapped in paper, room temperature or refrigerated Keeps Months at room temp; years refrigerated. Strong smell is normal. Store away from other foods.

Health Benefits

  • High protein
  • Rich in calcium
  • Omega-3 fatty acids
  • Minerals (iron, phosphorus)
  • B vitamins
  • Used in small quantities

Serving Suggestions

  • Toast before using (essential)
  • In sambal belacan
  • For laksa paste
  • In nasi lemak sambal
  • Malaysian and Nyonya curries
  • With kangkung stir-fry

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