Malaysian Hot Sauce

I had an exciting day yesterday. Aside from all the cucumbers that are growing in my garden I also have a nice bounty of chili peppers. I stuck some in the freezer to last me all winter and the rest I used to make my own version of Malaysian hot sauce. This is how I did it:
Soak a handful of dried shrimp in water. Drain and give it a fine chop. Chop up a handful of garlic cloves and shallots. In a pan dry roast the shrimp until it is dry, fragrant, and slightly toasted. Add oil and set flame on low. Add garlic and shallots. You want the shrimp to toast up and the garlic and shallots to slowly caramelize. Once this all happens add finely chopped chili peppers and some sugar and maybe some more oil if needed. Allow to cook on low for 5 more minutes allowing the sugar to caramelize a little and the oils in the chilies to come out. Add some fish sauce to taste and voila you have my version of Malaysian hot sauce that is great used in stir fry or served with dumplings or noodle soups!