Prahok Ktis

Method

Pound the shallots, garlic cloves, and Thai chillies together in a mortar and pestle until coarsely crushed. Add the prahok and continue pounding gently to combine without breaking down the texture completely. Transfer the mixture to a serving bowl and stir in the lime juice, palm sugar, and water, mixing thoroughly until the sugar dissolves. Taste and adjust the balance of salty, sour, and sweet flavours to your preference. Serve at room temperature as a dipping sauce alongside grilled fish, vegetables, or sticky rice.