1. Fry the shallots and garlic
In a small saucepan, heat a Tbsp of oil over a medium-high heat. Add the shallots and garlic when the oil is hot enough.
Stir and cook until light the shallot turns a golden brown colour.
Transfer to a paper towel to drain off excess oil and put to one side.
2. Make the Tamarind sauce
Pour the sachets of tamarind paste in a saucepan over medium heat. Add the soy sauce and the brown sugar.
Dissolve the corn starch into 100ml of cold water and then add this mixture to the tamarind sauce, soy sauce and brown sugar. Cook, stirring frequently to blend all the flavours together.
3. Cook the pan-seared foie gras
Sear foie gras slices until crisp and golden brown for about 1 minute per side.
Transfer to a paper towel to drain off excess fat.
4. Assemble and serve
Top the foie gras off with fried garlic and shallots. Serve immediately!
Suggestion: serve with fried papaya slices.