What You Need to Know
Thermal degradation of shrimp protein hydrolysates (mainly from Acetes spp.) generates thiols, pyrazines, and Strecker aldehydes. The process reduces water activity (<0.6 aw) while concentrating glutamic acid (up to 1200 mg/100g).
Essential foundation for sambal belacan, laksa broth, and nasi lemak paste, providing umami depth and funky complexity.
Key Parameters
Temperature
150°C
110°C - 180°C
Time
5 minutes
3 minutes - 8 minutes
Equipment
Heavy carbon steel wokWooden spatulaMortar and pestle (post-roast)
Steps
- 1.
Sambal Belacan (Malacca): Creates aromatic backbone balancing chili heat
- 2.
Kangkung Belacan (Penang): Provides savory contrast to water spinach
The Science
Primary Reaction
Maillard reaction (120-180°C)