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It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. Some versions are in its wet form such as those in Vietnam and other versions are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in most meals in Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.Belacan, a Malay variety of shrimp paste, is prepared from small shrimp from the Acetes species, known as geragau in Malaysia or rebon in Indonesia.
In Malaysia, normally the krill are steamed first and after that are mashed into a paste and stored for several months. The fermented shrimp are then prepared, fried and hard-pressed into cakes.
Belacan is used as an ingredient in many dishes. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour,usually creating a strong, distinctive odour.