Return the shrimp to the sauce. Add a little salt, the chopped parsley mix and toss well over high heat for approx. 20 seconds. Place and arrange shrimp in warm serving dish.. Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce. Add the sliced shallots. Cook for 3-4 minutes, until translucent. Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally.

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Heat the oil in a small pan to medium heat and add the dried shrimp paste. Cook the paste for 45 seconds to 1 minute, mashing it down completely, until it becomes vary fragrant. Cool and set aside. Add the cooked shrimp paste to a mortar or a small food processor, along with the garlic, salt, sugar and bird's eye peppers.. Directions. Heat oil in a small pot, about double the size of the oil volume. Add salt to oil. Add dried shrimp to heated oil; allow to fry a little, but not so long to burn the dried shrimp. Turn heat off. Add crushed chili peppers. Stir. Allow to cool. Place into clean jars and refrigerate.