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Prepare the aromatics. Roughly chop the lemongrass, shallots, and garlic. Add them to a food processor with the chilies and the ¼ cup of oil. Process for 1-2 minutes, scraping down the sides from time to time, until the aromatics are finely chopped.
Heat the oil. Heat the remaining oil (½ cup) in a deep saucepan over medium heat. Once hot, add the annatto seeds and fry them for about 2 minutes.
Strain the oil. Using a fine-mesh sieve, strain the oil, then discard the seeds. Transfer the oil back to the saucepan.
Fry the aromatics. Heat the oil over medium heat. Once hot, add the minced aromatics and fry for 2 minutes, stirring frequently. Do not brown them. Add the chili flakes and cook for one more minute. Remove from the heat.
Add the remaining ingredients. Stir in the vegan fish sauce and sugar. Let cool completely before transferring to a clean glass jar.
Store in the refrigerator for up to 3 weeks. You can use sate in soups, marinades, stir-fries, noodles, etc. Make sure to give it a good stir before using.