THE coastal village of Kampung Belawai in Tanjung Manis, Sarawak, is renowned for sesar unjur, a traditional smoked shrimp delicacy deeply rooted in the Melanau community.
What began as a humble tradition has flourished into a thriving cottage industry, providing a steady income for villagers.
With demand now reaching Peninsular Malaysia, this age-old practice is experiencing a modern revival.
A generational craft
Masni Suni, 70, has been making sesar unjur since her teenage years, learning the craft from her mother and grandmother.
“This is what we have been doing in Kampung Belawai for generations. It’s both our heritage and our livelihood,” she said.
A seasonal delicacy, sesar unjur is still prepared using traditional methods during the peak shrimp season from March to July.
Fishermen set out to sea at 4am and return around 3pm, selling their fresh catch to Masni and other villagers.
The shrimps are then shelled, cleaned, straightened, and meticulously arranged on large bamboo trays called kilak.
“We get youngsters to help shell the shrimps – usually 30 to 40 people join in. After that, 10 to 12 of us arrange them on trays. It takes two people about two hours to fill one tray,” Masni explained.
The smoking process
Once filled, the trays, each holding hundreds of shrimps, are placed at an angle next to mangrove wood fires.
The shrimp are smoked for at least four hours before being left overnight over the embers in the smokehouse.
The next morning, they are packed and ready for sale.
About 12kg of raw shrimp yields just 1kg of sesar unjur.
Enjoyed as a snack or cooked in various dishes, its distinct smoky flavour comes from the mangrove firewood used in the process.
“We have always used mangrove wood – that’s what makes our sesar unjur unique,” Masni said.
A growing market
Over the years, Masni has witnessed a surge in demand, with orders now coming from as far as Kuala Lumpur.
“The younger generation is continuing the practice because it provides a good income. It’s important to keep this tradition alive,” she said.
Entrepreneur Dalfah Matusin noted the rising value of sesar unjur, which now fetches RM160 per kg.
“In the past, it was only RM17 per kg. Nowadays, sesar unjur is well received by customers,” she said.
Digital boost
Technology has also transformed the business, enabling villagers to sell their delicacy through online and mobile platforms.
Kampung Belawai community leader Kalali Klien said many villagers have learned how to conduct online transactions.
“Our village is famous for sesar unjur – even people in Semenanjung Malaysia know about it. Customers can now order online, and we will ship it to them,” he said.
Masni, too, has embraced the digital shift, receiving most of her orders online or via mobile.
“This is a positive development – it means I can continue making and selling sesar unjur.
“As long as I have the strength, I will carry on,” she said.
