Belacan Shrimp With String Bean Recipe

Prepare shrimp and beans

Rinse shrimp and pat dry with paper towels. If using larger shrimp, butterfly or lightly score the back for quicker cooking. Trim string beans and cut into 2–3 inch (5–7 cm) pieces. Set aside.

Toast and dissolve belacan: heat a small dry skillet over medium heat, add the belacan and toast for 30–60 seconds until aromatic (careful, it can smoke). Remove and let cool slightly. Mash or finely chop and set aside.

Blend or pound sambal base

In a mortar and pestle or small blender, combine toasted belacan, red chilies (adjust quantity for heat), shallots, garlic, tamarind paste, palm sugar and 2 tablespoons water. Pound or blend to a coarse, slightly saucy paste. Taste and adjust balance of sour (tamarind), sweet (sugar), and salt (belacan).

Optional quick cook: heat 1 teaspoon oil in a small pan over medium heat and briefly sauté the paste for 1–2 minutes to deepen flavor and remove raw bite. Remove from heat and set aside.

Blanch or stir-fry the string beans

Bring a pot of salted water to a rolling boil. Blanch string beans for 1–2 minutes until bright green and slightly tender-crisp. Immediately transfer to an ice bath or run under cold water to stop cooking. Drain well. Alternatively, you can stir-fry: heat 1 tablespoon oil in a wok over high heat and toss beans for 2–3 minutes until blistered but still crisp.

Stir-fry shrimp with sambal

Heat remaining oil (about 2 tablespoons) in a wok or large skillet over medium-high heat until shimmering. Add the belacan-chili paste and fry for 15–30 seconds until fragrant (careful splatter). Add the shrimp and stir-fry 1–3 minutes until they turn pink and are just cooked through. If using raw shrimp frozen, ensure they are fully thawed and pat dry before cooking to avoid excess water.

Combine beans and season

Add the blanched (or stir-fried) string beans to the wok with shrimp. Toss to coat in the sambal. Stir in fish sauce, soy sauce and 1 teaspoon sugar; toss and cook for another 30–60 seconds so flavors marry. If mixture seems dry, add 1–2 tablespoons water.

Finish and taste: turn off heat. Squeeze lime juice over the dish, taste and adjust seasoning with additional fish sauce, sugar or lime as needed.

Transfer to a serving plate. Garnish with fresh cilantro leaves and fried shallots if using. Serve hot with steamed rice.