Chili Shrimps

Ingredients:

2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 piece medium onion, chopped
1-1/2 cups coconut milk
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
2 tablespoons soy sauce or oyster sauce
1/2 kg. medium sugpo or large shrimps, cleaned and trimmed
2-3 piece siling labuyo, sliced
1 piece beaten egg
1 bunch (25 grams) kinchay

Procedure:

Fry garlic, ginger and onion until tender. Add coconut milk and Del Monte Tomato Sauce, stirring continuously until it boils. Season with soy sauce or oyster 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.