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Ingredients10 m servings 33 cals
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 g fat; 7.5 g carbohydrates; 1.7 g protein; 2 mg cholesterol; 34 mg sodium. Full nutrition
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