Preparation:
In a mortar or food processor, pound or grind the shrimp, garlic, dried chilies and sugar until the mixture is fragmented and well blended. Gradually add the fish sauce and lime juice, spoonful by spoonful, until you have a consistent mixture. Pour in a serving bowl and stir in the fresh chilies and pea eggplant (if available). This sauce keeps well for several weeks, refrigerated and tastes even better after a day or so of storage. |
