Preheat the oven broiler on high or use a grill on medium heat.

Heat a pan over medium heat with a splash of oil. Add the shrimp and cook for 2-3 minutes until browned and cooked through. Once done, set aside.

Place garlic, shallots, and chilies on a baking tray. Broil them under the preheated broiler for about 8-10 minutes, or until charred on the edges. Check frequently to avoid burning.

In a mortar and pestle, pound the charred garlic, shallots, and chilies until they form a creamy paste, without any large chunks remaining.

Add the palm sugar to the mixture and continue to pound until it’s dissolved.

Add the seared shrimp (save one for garnish) into the mortar and pound until the shrimp is shredded and well incorporated.

Gently mix in lime juice and fish sauce, stirring until fully combined. Taste and adjust seasoning as desired. Add a splash of water if a thinner consistency is desired.

Transfer your dip to a serving bowl and garnish with the reserved shrimp. Serve alongside an array of fresh vegetables and a bed of jasmine rice.