Soak the dried chillies until they are soft

Grill the garlic and shallots in the oven at Grill mode 240 C for 5-8 min until they are slightly burnt

Crush and grind the dried shrimps until they turn to coarse powder then remove from the mortar to rest

Chop the soaked chillies and grind them in the mortar

Peel skins off the grilled garlic and shallots then mix them with the chillies in the mortar

Return the shrimps into mortar, crush and grind the mixture until they turn into a paste

Add the vegetable oil in the heated saucepan

Stir fry the paste for 5 min then add palm sugar

Keep stir-frying the paste for 10-15 min until it is caramelised, add some water if it’s too sticky.

Remove from heat and leave to rest