Turn up the heat with this spicy seafood dish cooked in a tomato-coconut sauce.
Ingredients:
2 tbsp Garlic (chopped)
2 tbsp Ginger (chopped)
1 pc (medium) Onion (chopped)
1½ cups Fresh Coconut Milk (you may use 50 grams coconut powder, about ½ cup, dissolved in 1¼ cups water)
2 tbsp Soy Sauce (or oyster sauce)
½ kg (medium) Shrimps (cleaned and trimmed)
2 to 3 tbsp Siling Labuyo (sliced)
1 pc Egg (beaten)
25 g (12 stalks) Kinchay
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
Cooking Procedure:
Sauté garlic,ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce, salt and pepper to taste.
Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.
Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.
Makes 9 servings
Lusog Notes: Chili shrimps are a good source of vitamin A, for good eyesight."
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