METHOD:

Peel and coarsely slice onions and garlic.
Dry fry the chillies until they darken, stirring constantly (approx 3 - 4 mins).
Remove to cool.
Dry fry the sliced onions and garlic until wilted.
Remove to cool.
Blend the dried shrimps until they resemble very fine dessicated coconut.
Add 2 tbsps water to tamarind pulp, mix well and squeeze with fingers to extract "juice"
Blend together the chillies, onions, garlic and granulated prawn paste to a smooth paste.
Heat oil over medium heat in a non-stick wok or frypan.
Add chilli paste, shredded dried shrimps, tamarind juice, fish sauce and brown sugar.
Mix well and continue frying, stirring constantly until mixture darkens and dries and form dark brown granules (approx 20 mins).
Remove from heat and allow to cool completely before storing in a glass jar.

This condiment keeps very well and is great when sprinkled on Fried Noodles and Fried Rice or anytime an Asian dish needs a bit of a "zing".