This Fried Shrimp Sauce is a deeply flavorful, umami-rich condiment inspired by traditional Thai cooking. At its heart is belachan, a fermented shrimp paste that provides a pungent, salty backbone, balanced by the earthiness of candlenuts and the aromatic punch of garlic, shallots, and dried chilies. The sauce is simmered with tamarind and lemongrass to create a complex profile that is simultaneously spicy, sour, and savory. It is an excellent topping for rice noodles, rice, or stir-fried vegetables, adding a luxurious depth of flavor that transforms simple ingredients into a meal. Ideal for weeknight dinners or as a bold accompaniment to grilled proteins, this sauce brings authentic home-style taste to your table. The texture is smooth yet substantial, clinging beautifully to noodles or coating vegetables evenly.
Fried Shrimp Sauce
Description
This Fried Shrimp Sauce is a deeply flavorful, umami-rich condiment inspired by traditional Thai cooking. At its heart is belachan, a fermented shrimp paste that provides a pungent, salty backbone, balanced by the earthiness of candlenuts and the aromatic punch of garlic, shallots, and dried chilies. The sauce is simmered with tamarind and lemongrass to create a complex profile that is simultaneously spicy, sour, and savory. It is an excellent topping for rice noodles, rice, or stir-fried vegetables, adding a luxurious depth of flavor that transforms simple ingredients into a meal. Ideal for weeknight dinners or as a bold accompaniment to grilled proteins, this sauce brings authentic home-style taste to your table. The texture is smooth yet substantial, clinging beautifully to noodles or coating vegetables evenly.Ingredients
Directions
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Blend the dried chilies, candlenuts, shallots, garlic, and belachan into a smooth paste in a blender, adding a little oil if necessary to help the blades turn.
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Heat oil in a wok over medium heat and gently stir-fry the ground paste for 5 minutes until fragrant.
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Add peanuts, black bean paste, and sugar to the wok, and stir-fry for another minute.
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Pour in the reserved prawn stock, tamarind juice, lemongrass, and soy sauce, then bring the mixture to a boil.
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Reduce the heat and simmer gently, uncovered, for 5 minutes to allow flavors to meld.
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Season with salt and pepper to taste, then remove from heat and keep warm for 1 minute.
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Add noodles to the sauce and continue to stir-fry just long enough to coat them completely so they take on a red color, about 1 minute.
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Divide the noodles into 4 serving bowls and top with bean sprouts, fried tofu, prawns, and eggs.
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Ladle the hot sauce over the noodles and garnish with spring onions or chives.
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Serve immediately with a small bowl of Samba! Belachan and lime halves on the side.
Nutrition Facts
- Amount Per Serving
- Calories 816.6kcal
- % Daily Value *
- Total Fat 81.6g126%
- Saturated Fat 12.4g62%
- Cholesterol 21.0mg8%
- Sodium 5783.9mg241%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 2.2g9%
- Sugars 2.3g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
