Heat a wok with oil and fry the onion
flakes briefly until they turn golden. Remove and drain on absorbent
paper. Leave 2 tablespoons of oil in the wok and fry the garlic, dried
shrimp paste and chilies on low heat for 1 minute. Crush the shrimp
paste during frying. Add peanut butter and water. Stir until blended.
Remove from heat and add salt, soy sauce, tamarind and sugar. If
necessary, add more water to make it a thick pouring consistency. When
cool, stir in crumbled onion flakes. Serve at room temperature.