Chili paste recipe

In Malaysia, chili is one of the most favorite seasoning ingredients among Chinese.
It is served in variety of ways, picture below shows three examples. See, how Malaysian Chinese love them, there are three for just one meal! The one on top (picture above) is raw chili cut into thin slices and mixed with soy sauce.
The one on the right is chili sauce. Can easily be found in shops. As for Malaysian, we didn't consider chili sauce hot. It is in fact a sweet sauce make of mainly other ingredients like papaya or tomato, with only a small proportion of chili (any? or non?).
The one on left is chili paste. It's the main topic of this post. I learn how to make it during the last Chinese New Year vacation when visited my friend at northern Malaysian (I guess the recipe originated from our northern neighbor Thailand).

Ingredients:
1. Chili pepper
2. Salts
3. Sugars
4. Shrimp paste (Belacan in Malay)
5. Lime

How to:
1. There is a saying "A picture worth a thousand words" So I can save my words here.
Firstly, wash your chili and cut away the unwanted part as shown (picture below).
Tips: Avoid touching the cut-open part of the chili, or you'll feel like your finger is burning few minutes later; No wonder they call it hot, not just spicy.
2. Put in some shrimp paste. Be sure to put in more than what is shown here (double the amount as shown).
Then some salts and sugars. The amount of sugars is twice the amount of the salts.
3. Then smashing it till you can't recognize the chili seed. As if you would hit someone till his mother can't recognize her son!
4. Now it's ready to mix in some lime juice.
5. Finally, here you go, the fire-breathing kind of hot chili paste ready to be served on your dinning table :)