Shrimp paste chilli relish with fresh vegetables (Nam phrik kapi)

1. Wrap the shrimp paste in foil and toast in a dry frying pan for 1-2 minutes per side until fragrant; soak the dried shrimp for a few minutes.

2. Pound the garlic and chillies to a coarse paste in a mortar.

3. Add the toasted shrimp paste and the drained dried shrimp and keep pounding until combined.

4. Stir in the palm sugar, lime juice and water until the sugar dissolves; adjust with more lime or sugar to taste.

5. Blanch the green beans for 2 minutes, then plunge into iced water; cut the cucumber into sticks and drain the sweetcorn.

6. Serve the relish in a small bowl surrounded by the fresh and blanched vegetables, with rice and fried fish.

Tip: The backbone of the Thai family table: "nam phrik" is a hot relish for dipping vegetables, fish and omelette. Toasting shrimp paste smells strong, so open a window – but the finished relish has a deep, rounded aroma.