Belacan or Blacan

An important Southeast Asian ingredient, this compressed shrimp paste is available from Oriental and Asian markets. It is made from partially decomposed salted shrimps and has an unfortunate smell which, on first acquaintance, is not very appealing; this vanishes during cooking. Belacan is invariably first dry-roasted before use. Wrap the amount you need in foil and put in an oven preheated to 180°C/350°F/ gas 4 for 6–8 minutes. Let it cool before using it. Keep the unused paste wrapped and in a screw-top jar in the fridge.