Step 1

Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.

Step 2

In a wide pan over medium heat, heat oil.

Step 3

Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.

Step 4

Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.

Step 5

Add minced peppers, if using.

Step 6

In a small bowl, combine corn starch and water and stir until smooth.

Step 7

Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.