1 tablespoon Dried shrimps, soaked to soften then drained
2 tablespoons Olive oil
3 Shallots, minced
2 cloves Garlic, smashed and minced
1 – 1 1/2 teaspoons Chili powder
1/4 teaspoon Turmeric powder
1 teaspoon Dried shrimp paste
3 Red tomatoes, finely diced
60 ml Warm water
1 tablespoons Fish sauce
1/2 teaspoon Sugar
1/4 teaspoon Salt
1 heaped tablespoon Fresh coriander (cilantro) leaves, finely chopped

Grind the dried shrimps in a blender, food processor or with a mortar and pestle until fine. Heat the oil in a small saucepan and stir-fry the shallots, garlic and chili powder over low heat for about 2 minutes or until softened. Then add the turmeric powder, dried shrimps and dried shrimp paste. Stir-fry until fragrant. This should take another 2 minutes. Add the tomatoes and water. Let the mixture simmer over medium heat, stirring occasionally until the tomatoes start to soften. Stir-in the fish sauce, sugar and salt. Cover the saucepan and simmer for 7-10 minutes. Transfer the dip to a bowl and set aside to cool. Mix in the coriander cilantro leaves Serve with crispy rice cakes or raw vegetables.