To begin, prepare the fish paste by lightly toasting the Ngapi in a dry pan over medium heat for 2 minutes. Stir constantly to release its deep umami aroma without burning. This step enhances its flavour and removes excess moisture.

In a mortar and pestle, pound the toasted fish paste together with minced garlic, shallots, and chillies until a smooth consistency forms. If a mortar and pestle aren’t available, a small bowl and the back of a spoon can work as an alternative.

Add turmeric powder and sugar, then mix well. Slowly incorporate warm water, stirring continuously until the dip reaches a smooth, slightly runny consistency. Adjust the water quantity based on how thick or light you prefer the dip.

Squeeze in the fresh lime juice and stir well. Lime adds a necessary tang to balance the deep, savoury notes of the fish paste. Taste and adjust seasoning, keeping in mind that Burmese Ngapi Yay should be bold and pungent but not overly salty.

For the vegetables, bring a pot of water to a gentle boil. Briefly blanch the green beans, okra, and aubergine for 2 minutes each, then transfer to a bowl of ice water to preserve their vibrant colour and firm texture.

Drain the blanched vegetables and arrange them neatly on a serving platter alongside the fresh cucumber slices, carrot batons, cabbage leaves, and coriander.

Pour the prepared Ngapi Yay into a small serving bowl and place it at the centre of the vegetable platter. Optionally, sprinkle some finely chopped coriander over the dip for added freshness.

Serve immediately, encouraging diners to dip their choice of vegetables into the savoury Ngapi Yay. For an authentic Burmese experience, pair with warm steamed rice or enjoy alongside other traditional dishes.