Malaysian Peanut Sauce
Discard chile seeds. Fry shrimp paste in oil remaining in pan, crushing with the back of a spoon. Add lime juice and soy sauce. Remove from heat. Add peanut butter and sugar. Stir to blend well. Cool. Crumble garlic flakes, onion flakes, and chiles into small pieces and add to mixture. Combine well. Serve at room temperature. Advance preparation: Prepare 1 week in advance. Store in a tightly covered glass container in refrigerator. If sauce is too thick, add coconut milk or water to the desired consistency.