Chances are you will get frozen magosa as opposed to fresh ones. You won't be compromised by the frozen magosa for this recipe. Boil plenty of water. Place the magosa in a heat resistent bowl. Pour boiling hot water until the magosa leaves are submerged in water. You can let it sit in the water until you are ready to serve. Some people blanch the magosa a few times to get rid of the bitterness.

Grill shrimp on the grill or under the broiler.

To eat this dish, you take the base of the stem in one hand and then pull the individual stems through the pinched finger and thumb of your other hand. This way you can pull off the leaves, flowers, and tender tips. Place a piece of shrimp on top. Drop some sweet and sour tamarind sauce on top of the shrimp and magosa. Add some rice and pop the whole thing into your mouth and enjoy. (You can make the stack in any order, just need to keep it small enough to fit in.)

Slice the shallot thin. In a sauce pan, heat oil in low heat. Fry the shallot until golden brown. Remove and set aside. Add the whole chili and stir frequent as the chili will cook very fast. It will turn darker which indicate that it is done. Remove the chili and set aside. Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top the sauce.