Using pestle and mortar, pound together the roasted banana peppers, shallots and garlic into a rough paste. Season with pla rah juice, fish sauce, lime juice and a little bit of sugar. Pound to mix well and taste. It should be fiery, salty, sour and slightly sweet.
Scoop mixture into a bowl and serve with boiled and fresh vegetables and deep-fried pork rind. This dish is usually eaten with sticky rice.
NOTE: Deep-fried pork rind is a popular source of protein and fat that goes well with this dip. The heat, spice and acidity cuts though the grease of the pork rind.