Note: Belacan is a shrimp paste available from Asian grocers. To roast, preheat oven to 180C, wrap belacan in foil and roast (10-15 minutes). Alternatively, because the belacan becomes very pungent during roasting, you can roast it outside on an enclosed barbecue.
This recipe is from the January 2012 issue of Australian Gourmet Traveller. Recipe by Emma Knowles, photography by Ben Dearnley, and styling by Vanessa Austin.