In a small skillet or wok heat the oil on medium heat, sautee the garlic,
remove and reserve. Sautee the shallots, remove and reserve. Sautee the
chillis until they darken, remove and reserve. In a mortar and pestle or
food processor, reduce the shrimp to a paste. Add the chiles, garlic and
shallots, in that order, grinding and combing them each in turn.
Reducing the heat to low, return the paste to the oil, warm to form a
smooth paste, then add the fish sauce and combine. Finally add the sugar,
stirring until absorbed into the paste.
