Sweet Fish Sauce (Nam Pla Wan)

Steps

1. 1
   Prepare 150g of large dried shrimp; soak in warm water if too hard, then drain. Dry-roast in a pan until fragrant, then set aside.
2. 2
   Divide the roasted shrimp into two portions; pound or process one portion until very fine and powdery, then set aside.
3. 3
   Toast 2 tablespoons of shrimp paste in a dry pan until fragrant.
4. 4
   Add 200ml of water and stir until the shrimp paste is completely dissolved and well mixed.
5. 5
   Add 1kg of coconut sugar and heat until fully dissolved; no need to reduce further as it will thicken naturally upon cooling.
6. 6
   Season with 3 tablespoons of fish sauce and 1 tablespoon of chili powder (add more if you prefer spicier).
7. 7
   Stir in the unground shrimp, ground shrimp powder, 50g of small dried shrimp, 200g sliced shallots, and 30g sliced red chilies; mix well.
8. 8
   Remove from heat and allow to cool, then transfer to sterilized jars and refrigerate. This recipe keeps for up to one month.