4-5bird's eye chili(seeded if you like and chopped)
Instructions
Heat oil in a deep small pan and deep-fry until golden brown. Place on paper towel to drain extra oil. Place on serving platter. Serve with tamarind sauce
Preparing tamarind sauce:
Place the tamarind paste in a bowl and add about 2-3 Tbsp of lukewarm water. Mash with fork to extract the tamarind and then strain off to get the tamarind juice. Place the extracted tamarind juice and everything else in a bowl and mix well. Have a taste, it should be sour, sweet and salty