Use a bowl to mix the coconut, garlic,
onion and ginger. Heat a wok with the peanut oil and fry the dried
shrimp paste over low heat for 1-2 minutes, crushing it. Add coconut
mixture and fry on moderate low heat, stirring constantly until the
coconut turned golden brown. Add cilantro, salt, cumin, tamarind liquid
and continue stirring on very low heat until coconut is dry and crisp.
Allow to cool and mix in the peanuts. Serve as an accompaniment to rice
meal, or as garnishing over dishes.