5-10bird's eye chiliesdepends on your heat tolerance, chopped
Rinse the shrimp and pat dry. Season the shrimp with salt and marinate for about 5 minutes. Heat 3 tablespoons of oil and deep fry the curry leaves and shrimp for 1 minute or until the shrimp turn slightly crispy and color changes. Remove the shrimp with curry leaves and set aside. If there is remaining oil left in the wok, leave it in.
Heat the remaining 1 tablespoon of cooking oil in the wok, put in the bird eye's chilies, shallots, garlic, and stir fry for 1 minute or until fragrant.
Mix in the shrimp with curry leaves. Add in the turmeric powder, tamarind concentrate, sugar and stir fry continuously for 3 minutes or until all the ingredients are well combined. Dish out and serve immediately with steamed rice.