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Ingredients:
1 1-inch chunk tamarind pulp
1/2 cup  Chopped shallots
1 1/2 tbsp. Chopped garlic
2  Red serrano chiles, chopped
1  tsp. Shrimp paste 
1/2  tsp. Turmeric
1  tsp. Salt 
1  Egg
3  tbsp. Vegetable oil
6  oz. Med shrimp (41-to-50 per lb) shelled and deveined
1/2 cup  Diced red pepper
1/2 cup  Green peas
6  cups  Cooked long-grain white rice 
1 tbsp. Light soy sauce
3  Green onions, thinly sliced

Preparation:
1.  Cover tamarind pulp with 1/2 cup of boiling water.  With the back of a fork, mash the fibers and seeds.  When dissolved, strain, and reserve 1/3 cup of  tamarind water. 

2.  In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible.  Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown.  Turn heat to high and add the shrimp; stir-fry until they turn bright pink, about 30 seconds.   Remove and set aside.

3.  Add egg, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes.  Add rice; stir-fry together, breaking up the lumps of rice.  When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, and reserved shrimp; mix together. 

4.  Check for seasonings. Transfer to a serving plate, garnish with green onion.