In a small saucepan, heat the oil over medium-high.
Add the thinly sliced shallots and garlic. Cook, stirring, until light golden brown.
Transfer to a paper towel to drain off excess oil.
Make the Tamarind sauce
Pour 4 sachets of tamarind paste in a sauce pan over medium heat.
Add 2 Tbsp of soy sauce and 1 Tbsp of brown sugar.
Dissolve 1 Tbsp. of corn starch into 100ml of cold water and add this mixture to the tamarind sauce. Cook, stirring frequently.
Cook the pan-seared foie gras
Place a sauté pan over medium-high heat.
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.
Assemble and serve
Drizzle tamarind sauce over the foie gras.
Garnish with fried garlic and shallots. Serve immediately.
Suggestion: serve with fried papaya slices.