Mama Cincalok is a Malay dish that originated in Malacca, Malaysia, consumed by Malay, Peranakan and Kristang. In Malacca, the shrimp is called udang geragau. This dish made up of fermented small shrimps or krill.
It is usually served as a condiment together with chillis, shallots and lime juice. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty.
Mama Cincalok is famous in Malacca, it can been easily found at street of Jalan Tengkera, Tanjung Keling and tourist spot in Malacca
