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Ingredients10 m servings 33
Original recipe yields 6 servings
- Place belacan in a skillet over medium heat; cook and stir until fragrant and toasted, about 5 minutes.
- Grind red chile peppers with salt using a mortar and pestle until coarsely ground. Add belacan and grind until evenly distributed. Squeeze limes over paste just before serving.
Per Serving: 33 calories; 0.3 7.5 1.7 2 34 Full nutrition
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