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3-4 stalks of lemongrass, trimmed, outer layers removed
2 cloves of garlic
2 slices of ginger, peeled
3 tbsp tamarind paste
1 red chilli, deseeded
2 tbsp sugar
3 tbsp fish sauce
1 tsp white vinegar
1 tbsp oyster sauce
2 tsp salt
1 cup water
1 tsp vegetable oil
2 tsp cornflour (cornstarch)
Roughly chop the lemongrass, garlic and ginger, and transfer to a blender along with remaining ingredients.
Blend to a smooth consistency.
Transfer to a saucepan and place over medium heat. Cook, stirring, for several minutes until the sauce thickens and is looking lovely and glossy.
Leave to cool down, then transfer to an air-tight container. This marinade will keep in the fridge for up to 2 weeks.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
Yum!
Delicious and smells amazing too