Soak dried shrimps in hot boiling water in a small bowl for 5 minutes. Drain and pound in a mortar and pestle until all shrimps are smashed. Dried shrimps can also be coarsely chopped on the cutting board. Set aside.
Peel cucumber with a vegetable peeler. Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ¼ inch thick slices.
Mix cucumber with a salt in a bowl for 20 minutes to draw out the juices. Rinse and drain.
Place cucumber, shallots, prepared dried shrimps, sambal belacan, salt, and sugar in a large bowl. Squeeze lime juice over the ingredients. Toss to get everything well mix.
Transfer to a smaller bowl and serve immediately with steamed rice.