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Toast the sesame seed in a dry pan for 2 minutes. Remove. Saute dried chilie in oil for 1 minute. Add salt and shallots. Saute for 5 minutes. Add tamarind juice, vinegar, fish sauce and sugar. Reduce to a light syrup. Add garlic and stir in well. Add shrimp and simmer for 4 minutes or until the shrimp are done. Sprinkle with cilantro and serve over rice.
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