Khmer fermented shrimp with roasted-grind rice, papaya, pineapple

Ingredients: Part 1 - salted the shrimp 3/4 (close to full) bowl of salt 5 full bowls of fresh shrimp ( chopstick bowl was used to measure) let it sit for about 2-3 month depending on the weather outside or until shrimp become soft and soak up salt Part 2-- Ingredients added to fermented shrimp 3 cups fermented shrimp 2 and 1/2 cups papaya 5 tablespoons grind-roasted rice 1/3 cup chopped pineapple add a little bit of concentrate shrimp juice some pepper optional leave in a jar for 3-4 days Part 3 add mint, basil or Khmer Coriander add juice of a lime, sugar, or chilies to your liking