1. Wash and clean the tamarind. Use the knife to chafe or peel off the brown skin until you see the green one. Then grind the tamarind with salt until mixed well. Add dried shrimps and shrimp paste in a mortar and pound until mixed thoroughly.
2. Heat oil in a wok over medium heat. Add the prepared tamarind paste (in step 1). Season with smashed chilies, sugar and fish sauce. Stir fry until dry and mixed well. Remove from heat.
3. Transfer to a dipping sauce bowl. Serve with fresh vegetables (tomatoes, cucumbers, lettuces, cabbages, long beans, etc.), steamed/deep fried mackerel fishes / boiled eggs and hot steamed rice.