Rinse shrimp and pat dry with paper towels. In a bowl, combine shrimp, 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon white pepper and 1/2 teaspoon salt. Toss to coat and set aside to marinate while you prepare the sauce (10–15 minutes).

Belacan-Chili Sauce

Roast belacan

If your belacan is raw, heat a small dry skillet over medium and toast the belacan paste for 30–60 seconds, pressing it with the back of a spoon until it becomes fragrant and slightly darker. Remove from heat and let cool.

Prepare aromatics

Peel garlic and shallots. Roughly chop the red chilies (and bird's eye chilies if using).

Blend the sauce

In a small blender or mortar and pestle, combine the roasted belacan, red chilies, bird's eye chilies (if using), 4 garlic cloves, 2 shallots, 1 teaspoon palm or brown sugar, 1 teaspoon tamarind paste and 2 tablespoons water. Blend or pound to a coarse-smooth paste. The texture should be slightly chunky so it retains body when cooked. Taste and adjust: add a little more sugar for balance or a touch more tamarind for brightness.

Vegetables & Finish

Prep okra

Trim the okra ends and halve each pod lengthwise (or cut into 2–3 pieces on the diagonal for bite-sized pieces). Pat dry to reduce slime and help them sear.

Sear okra

Heat a large wok or heavy skillet over medium-high heat. Add 1 1/2 tablespoons cooking oil. When hot, add the okra in a single layer and sear without stirring for 1–2 minutes to get a light char, then toss and sear another 1–2 minutes until bright green and just tender. Remove okra to a plate and set aside.

Cook shrimp

In the same wok, add the remaining 1 1/2 tablespoons oil and heat over medium-high. Add the marinated shrimp in a single layer. Sear for 1–2 minutes per side until just pink and curled (shrimp cook quickly). Remove shrimp and set aside with the okra.

Toast aromatics

Reduce heat to medium. If needed, add a touch more oil (up to 1 teaspoon). Add the blended belacan-chili paste to the wok and fry for 1–2 minutes, stirring constantly until fragrant and the raw smell disappears. Careful: belacan can spatter; stir continuously.

Combine and finish

Add 2 tablespoons water to loosen the sauce, then return the seared okra and cooked shrimp to the wok. Toss gently to coat in the belacan sauce and cook together for 1–2 minutes so flavors marry. Taste and adjust seasoning: add a pinch more salt or a little sugar if needed. Finish with a squeeze of lime or calamansi for brightness.

Garnish and serve

Transfer to a serving plate. Scatter the thinly sliced shallot and a few sprigs of cilantro or Thai basil over the top. Serve immediately with steamed jasmine rice or as part of a larger spread.