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24 hard-boiled quail eggs
4 fresh red chilli, deseeded and roughly chopped
8 (100 g) small Asian shallots
3 garlic
1/2 tbsp shrimp paste, toasted
2 candlenuts or macadamia nuts
4 tbsp oil
1 tbsp tamarind pulp + 1/2 cup water
1 tbsp sugar
1 tsp salt
1 small brown onion, thinly sliced
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