In container of electric blender,
grind the chilies, onions, garlic and dried shrimp paste, with enough
oil to help the blades draw down the solid ingredients.
It may be necessary to use more than
half the oil, depending on the size and shape of the blender.
When blended to a smooth paste, heat
remaining oil in a wok or frying pan and when hot, put in the blended
ingredients.
Fry over medium heat, stirring
constantly, until mixture is cooked and dark in color and oil separates
and shows around edges.
Wash out blender container with the
tamarind liquid, add to pan with salt and sugar and simmer for a few
minutes longer, stirring.
Cool completely and bottle.
Store in refrigerator (If mixture had
been cooked in a wok, turn it into a glass or earthenware bowl to cool).