Step 1

Combine tapioca and 3 tablespoons of water in a small bowl, whisk together then set aside for later.

Step 2

In a medium skillet or saucepan on medium heat, add oil. Once hot, add garlic and shallot. Fry until lightly brown.

Step 3

Add the water and sugar, whisk, and cook until dissolved, about 1-2 minutes.

Step 4

Add the chopped cilantro stems, stir well, and cook for 1 minute or until fragrant.

Step 5

Add the fish sauce, chili flakes, stir and cook for one minute.

Step 6

Add the tapioca slurry next. Do a quick whisk with a fork before adding to help stir up the flour deposit at the bottom. Turn the stove to low heat, and often whisk until the sauce thickens slightly.

Step 7

Add tamarind paste to the pan, stir well, and cook for 1-2 more minutes. Stir often. Taste and adjust with more fish sauce and sugar. Add more water if you'd like a thinner sauce. (up to 2 tablespoons). Remove from the stovetop, and transfer to a small bowl or an airtight container for serving or storage.