Shrimp in Spicy Sauce (Sambal Goreng Udang)
Serve with rice, peanuts and fresh, thinly sliced vegetables.
1/4 cup vegetable oil
1 pound small raw shrimp, shelled and de-veined
2 small onions, sliced
1 clove garlic, chopped
1/2 to 3/4 teaspoon crushed red pepper
1 cup coconut milk
1 medium tomato, coarsely chopped
1 medium green bell pepper, thinly sliced into rings
1 tablespoon packed brown sugar
1/2 teaspoon salt
Heat oil in 10-inch skillet until hot.
Cook and stir shrimp, onions, garlic and red pepper until shrimp starts to turn
pink, 2 to 3 minutes.
Stir in remaining ingredients.
Simmer uncovered until shrimp are tender, about 5 minutes.
Serve in bowls.
Yields 4 servings.