Tamarind shrimp

Pound the shallots, garlic, chilies (tops removed) and cilantro roots in a mortar and pestle to a paste; large shallot pieces are fine, but no big pieces of cilantro root, garlic or chili.

Sear the shrimp separately in hot oil until browned; they need not be cooked through.

Add the herb paste to a little oil, starting from cool oil so the garlic does not burn, and cook until the smallest bits of garlic begin to brown.

Add the chicken stock, palm sugar, fish sauce and tamarind; cook until the sugar dissolves and the sauce reduces to a consistency thick enough to coat the shrimp.

Taste and adjust the balance: sour first, backed by sweet, with salty to balance.

Add the shrimp, turn up the heat and toss to coat until fully cooked; add half the chilies, toss, and turn off the heat.

For plating, remove the shrimp, pour the sauce onto the plate, arrange the shrimp on top, and add the crispy fried shallots just before serving so they do not go soggy, with a couple of chilies.