Remove the stems from the chili peppers and roast them until slightly charred.

Boil fresh fish with a little salt until cooked, then remove the meat. (Catfish is used here for its rich flavor.)

Grill the shrimp paste over a fire until fragrant. You can wrap it in foil or banana leaves; banana leaves add more aroma.

Roast the shallots and garlic, sprinkling with a little water to cook quickly. Once cooked, roast until the skin is slightly charred for added fragrance.

Pound the chili peppers until almost smooth, or to your liking.

Add the shallots and garlic and pound until smooth.

Add the shrimp paste and pound until well combined.

Add the fish meat and pound until smooth and well mixed.

Spoon the Nam Prik into a pan, add the oil, and rinse the mortar with a little water, adding it to the pan as well.

Stir-fry until fragrant and season to taste. Cook until the mixture is dry to your liking, then taste and adjust as needed.

To store, let the Nam Prik cool before transferring to a jar.*