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Heat up oil in a wok over medium heat to deep-fry ingredients separately. Be careful not to burn ingredients, especially the chilli.
Fry shallots until lightly browned.
Fry garlic until lightly browned.
Fry prawns for 10-15 seconds until lightly browned.
Fry chilli for a few seconds only, careful not to burn.
Fry galangal until lightly browned.
Add ingredients to a mortar and pestle and pound into a fine paste.
Heat 4 tbsp oil in a saucepan, add paste, sugar, tamarind water and fish sauce. Cook on low heat for a minute.
Store in sterilised jars and keep in the fridge. Will last for months.