Nam Pla Waan

Ingredients

• 150 g palm sugar
• 2-3 tbs fish sauce
• 1 tbs fermented shrimp paste (gapi)
• 2 tbs water
• 2-3 tbs shallots
• 2-3 Thai chilies, thinly sliced or minced
• 3 tbs dried shrimp

Directions

1. Make Sauce: Combine palm sugar, fish sauce, shrimp paste, and water in a small pot. Cook over medium-low heat until the sugar dissolves and the mixture comes to a boil.
2. Prep Shrimp: Grind 2 tbs of the dried shrimp until fine and chop the remainder into small pieces.
3. Finish Sauce: Remove from heat and stir in both portions of dried shrimp and the chilies. Add shallots while hot for a milder flavor, or after cooling for a sharper more pungent flavor. Taste and adjust sweetness or saltiness as needed.
4. Cool: Let cool to room temperature.
5. Serve: Serve immediately or refrigerate in a jar for later use.

Chef's Notes

• Tart, firm fruit for dipping: green mango, green apple, underripe pineapple, firm tart strawberries, cape gooseberries, or Korean pear.
• Adjust fish sauce, shallots, and Thai chilies to your taste.

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