For the Chili Garlic Shrimp: Turn on the stove and set to medium high heat. Add 1 & ½ TBLS peanut oil, 1 TSP chili oil (if using), and about a TSP of sesame oil. Once the oil is hot, add the garlic, ginger, and spring onion whites. Give it a quick stir to prevent the garlic from burning.. Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce. Add the sliced shallots. Cook for 3-4 minutes, until translucent. Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally.

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Quickly add in all sauce ingredients in the listed order above (with sesame oil as the first, both soy sauces being the very last and everything else in between). This prevents the ingredients in between from getting burned. Toss back in udon noodles and mix well until noodles are coated in sauce.. Heat neutral oil and sesame oil in the wok or frying pan. Pour the hot oil into a heat-resistant glass bowl containing Korean chili pepper and sesame seeds. Add the Korean chili paste, salt, and sugar, and mix it all together. Pour the mixture into a resealable jar that contains fried garlic chips and fried shallots.