Nam Prik

Rinse the shrimp under cold water and pat dry with paper towels.

Heat a large skillet or wok over medium-high heat until hot, then add the shrimp and cook for 2-3 minutes per side until pink and cooked through.

Transfer the cooked shrimp to a cutting board and chop roughly into bite-sized pieces.

In a mortar and pestle, combine the minced chili and salt, then grind together to create a paste base for the nam prik.

Add the sugar to the mortar and gently bruise to incorporate, being careful not to crush the mixture too fine.

Transfer the chili-sugar mixture to a serving bowl, then stir in the nam pla and lime juice until combined.

Fold the chopped shrimp into the nam prik sauce and stir gently to coat evenly.

Taste and adjust seasoning with additional salt, lime juice, or nam pla as desired, then serve immediately as a dipping sauce or condiment.