Take 2 of the shallots and pound them with the strained soya beans in a mortar.
Pour the coconut cream into a medium sized pot and gently boil until the oil comes to the surface. Turn the heat to low.
Add the soya paste, pork, shrimp and chillies to the coconut cream. Cook, breaking apart chunks until the meats are cooked through.
Slice the remaining 2 shallots thinly. Add to the dip. Season with palm sugar and tamarind juice according to taste. Salt shouldn’t be necessary, as the fermented soya paste is usually already quite salty.