Pound the chilies, shallots and garlic
together. Mix the grated tapioca and coconut milk together. Heat oil
in pan to fry the pounded chilies, shallots and garlic until fragrant.
Add the pounded dried shrimps and fry for 10 minutes. Add tamarind
juice, salt and sugar. Fry for 5 minutes. Remove from heat. On a
baking dish, put the tapioca mixture alternated with the fried
ingredients in layers. Bake in a moderate oven.