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Toast the rice in a dry pan over high heat, shaking often, until deeply golden and fragrant (it should smell a bit like popcorn)
Grind the toasted rice to a fine powder
In a bowl, mix the tamarind, fish sauce, lime juice and brown sugar until dissolved
Stir in the chilli, toasted rice powder, shallot and coriander
Serve with grilled meats, seafood or rice