Instructions: Heat the oil in a large skillet to 375F (190C). Deep-fry the fish fillets until golden and very crisp. Charcoal-broil/grill the chillies, shallots and garlic until charred. Remove the skins from the shallots and garlic.

Mash the fish, chillies, shallots and garlic with a pestle and mortar until smooth. (You CAN use a blender if you have to, but it DOES taste better with a mortar). Place the shrimp paste, fish sauce and palm sugar in a small saucepan and simmer on medium-high heat until reduced to a paste, about 15 min. Mix the mashed with the paste thoroughly. If you dont use all at once, you can store it in the fridge (in a jar with a THIGHT-fitting lid) for up to 5 days.

By the way, the correct translation of the Thai name, "prik khi nooh", for Thai cillies is "rat shit pepper".

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