Pound garlic, chilli, shallots and dry shrimp together.
Once it form to a fine paste add palm sugar and shrimp paste and pound them until all combine.
Add some lime juice, fishsauce (you need to taste you paste first, if it’s salty already no need to add fish sauce in) mix them well and transfer to a dipping sauce bowl.
You can add some cooked rice into the pestle and mortar and mix the leftover sauce in the rice.
To make Cha om tod - add finely chopped acacia or green tips of carrot in a mixing bowl, add eggs and beaten it until all combine. Seasoning with fishsauce and geound white pepper.
On medium heat pan, add vegetable cooking then once the pan is hot add our omelette mixture in, let it cook one side for 5 min then turn over and let the other side cook for another 3-5 minutes. Take them out and cut them into small squares.
Serve with Nam phrik kra pi (น้ำพริกกระปิ), crispy fried mackerel and fresh vegetable and jasmine rice.
