the tamarind paste for 10 minutes in a quarter cup of warm water. Strain,
discarding solids. Pour into a food processor and add the shallot, garlic,
chilies, ginger, salt, sugar and tomato. Whirl to a paste. Heat half of
the oil in a wok and stir-fry the paste for 3-4 minutes over medium heat.
Set aside. In a skillet, stir-fry the shrimp over high heat, using the
remaining oil, for 2 minutes. Transfer shrimp to the wok and stir-fry,
coating well with paste, for another minute or two. Serve with the lime