Step 1

Preheat the oven broiler on high, alternatively you can use a grill on medium heat.

Step 2

Sear the shrimp in a hot pan with a little oil just until it has a bit of browning on each side, and until it is cooked through. Set aside.

Step 3

Broil the garlic, shallots and chilies under a preheated broiler for a few minutes until the edges are charred. They will not finish at the same time, so keep an eye on them and remove them as they are done. If using a grill, use a vegetable grill pan, or skewer the garlic cloves and the shallots together, so they won't fall through the grate. The garlic and shallots should become soft and smells sweet.

Step 4

Add all the herbs into a mortar and pestle and pound until creamy with no big chunks.

Step 5

Add palm sugar and pound until dissolved.

Step 6

Add shrimp (but save one for garnish!) and pound until the shrimp are all shredded.

Step 7

Add lime juice, fish sauce, and tamarind juice and stir to mix.

Step 8

Taste and adjust seasoning as needed, but remember that the dip should be quite strong as it'll be served with vegetables and rice. If you'd like a thinner consistency you can add a tiny splash of water. Enjoy!

Step 9

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