In saucepan over medium heat, cook ginger, garlic, shallot, galangal, black peppercorn, and long peppercorn until fragrant, then add dancing shrimp scrap, tomato, coriander root, and red spur chili, and water to cover, reduce by 70% then pass through chinois.

Add dancing shrimp juice and bay leaf, then continue reduction to 50%, season with banana chili powder, taste and adjust as needed.