Add "ginisang" (sauteed) shrimp paste and cook for 1 to 2 minutes. Remove from pan and set aside. If using "Raw" shrimp paste, add the shrimp paste and cook, stirring occasionally, for about 3 to 5 minutes or until color darkens and browns. Add vinegar and sugar and allow to boil, without stirring, for about 1 to 2 minutes. Continue to cook, stirring occasionally, until most of the liquid is absorbed. Remove from pan and set aside.