Grill the shrimp and shred its meat into thin threads.
Measure the amount of fermented shrimp paste (kapi) and palm sugar, following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
In a bowl, mix all the fermented shrimp paste (kapi) and grilled shrimp meat.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season with a sour leading flavor profile using lime juice.