Sambal Ketuk (Pounded Chilli Paste)

Steps

1. 1
   Slice shallots thinly and fry them in hot oil, stirring occasionally, until they begin to crisp.
2. 2
   Add garlic slices to the oil and fry together with the shallots until edges become crispy, then drain well.
3. 3
   In the same oil, fry the prepared anchovies, stirring gently, until very crispy; adjust heat as needed to prevent burning, then drain.
4. 4
   Fry the roughly chopped chillies in the same oil along with any remaining shallot pieces until the shallots are crispy, then drain.
5. 5
   Toast the shrimp paste to enhance its flavour. Using a mortar and pestle, pound the fried shallots and chillies until coarse but retaining some texture.
6. 6
   Add the toasted shrimp paste, sugar, salt, and seasoning powder; continue pounding until well combined.
7. 7
   Add the fried anchovies in small batches, pounding to incorporate them evenly while maintaining the coarse texture.
8. 8
   Taste and adjust the salt and sugar balance as needed; a squeeze of lime juice can be added to brighten the flavour.