A Malay-Indonesian sauce made with dried shrimp paste and chili pepper Belacan, a Malay variety of shrimp paste, is prepared from krill, also known as geragau in Malay. These are mashed into a paste and buried for several months. The fermented shrimp are then dug up, fried and hard-pressed into cakes. Belacan is used as an ingredient in many dishes, or eaten on its own with rice. A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.