Sambal Kecap with Fried Soy Sauce

Method

1. Heat soy sauce in a pan over medium heat until it thickens.
2. Add chili paste, sugar, garlic, vinegar, and shrimp paste, stirring well.
3. Simmer for 5 minutes until the mixture reduces and becomes thick.
4. Let cool slightly before serving as a condiment.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.