Ingredients

1 serrano chili or chili garlic sauce
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Preparation

Cut the chilis into thin rings. Remove one-third of the chilis and set aside for garnish. Place the remaining chilis, garlic and sugar in a mortar and pound into a course, wet paste. (If you don’t have a mortar, just chop with a knife or smash with a back of a spoon)

Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

It will keep up to two weeks, but nuoc cham is best when freshly made.

Preparation

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.