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Finely chop and rinse raw shrimp into a medium bowl and add lime juice on top. Stir and cover with plastic wrap. Refrigerate for 30 mins stirring every 15 mins.
In a small pan, lightly roast uncooked white rice until brown. Add into blender with dried thai chilis and coarsely blend.
After shrimp has set for 30 mins, squeeze all the juices from shrimp into a small heated sauce pan. Stir in fermented anchovy sauce until reduced. Keep stirring for about 7-10 mins or until thickened.
Add reduction to bowl of shrimp and stir in rest of ingredients. Garnish with mint leaves and enjoy!