Remove the skin from the shallots and garlic and chop finely. Remove the seeds and stems from the chiles, crumbling them coarsely.
Heat the oil in a wok and sauté the chiles, shallots, garlic and shrimp until everything is fragrant together.
Season with sugar, fish sauce and juice of one lemon. Finally, blend with a blender or in a hand mixer.
You can keep the shallot dip in the refrigerator and add by the spoonful to sauces or possibly vegetable dishes form.
Very spicy and aromatic, by the way, goes well with grilled food. Ind keeps well sealed, a few days fresh.
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