Method: Sauce
In a mortar and pestle, pound together the shallots and galangal until fine.
Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth.
Remove the mixture and place in a pot with 360 ml (1.5 cups) water.
Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 240 ml (1 cup) or a bit less.
Remove from heat and transfer to a small bowl.