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