Cincalok

A Malay condiment of tiny shrimp fermented in salt and cooked rice, with a sour and salty taste. It accompanies rice, omelettes and fish, and keeps for several days in the fridge.

15 min
4 servings
Medium
Pricier
🇲🇾 Malaysia

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Rinse the shrimp in cold water, drain them and pick out any shell debris.
Mix the shrimp with the coarse salt in a clean bowl and leave to rest for 15 minutes.
Add the cooled cooked rice and mix well so the grains coat the shrimp.
Transfer to a clean, dry jar, press the mixture down, then close and keep at room temperature for 2 to 3 days, opening it each day to release the gas.
When it smells tangy and the shrimp have turned pinkish, add the chilli, shallots, lime juice and a pinch of sugar.
Keep in the fridge and serve in small amounts at room temperature.