Directions

To Prepare

1. Peel and thinly slice the shallots.
2. Wash the chillies. Remove the chilli stalks and thinly slice them.
3. Add 1 cup of palm sugar and 2 tbsp of fish sauce to a saucepan. Heat the pan on a low heat until the sugar melts. You can speed up the process by breaking up the palm sugar lumps.
4. When the palm sugar starts to melt, add 3 tbsp of water (slowly add spoon by spoon while continually stir the mixture).
5. When the mixture is well mixed, add the prepared shallots.
6. Stir while heating until the shallots begin to cook, then add ½ tsp of salt.
7. Continue to heat and stir for approximately another 5 mins, then add ¼ cup of dried baby shrimp and chopped chillies.
8. Stir and heat for several minutes, then turn off the heat. Transfer the dipping sauce to a cup.
9. Chop up the sour and crunchy fruit preferred.
10. Note: Thai people usually Nam-pla Wann with unripened mango (ma-muang). This dish is known as “Ma-muang Nam-pla Wann”.