Chili Shrimps

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Chili Shrimps



2 tbsp Garlic
2 tbsp Ginger
1 pc (medium) Onion
1½ cups Coconut Milk
2 tbsp Soy Sauce
½ kg (medium) shrimp
2 to 3 pcs siling labuyo
1 pc Egg
12 stalks kinchay
1 pouch (200 grams) DEL MONTE Original Style Tomato Sauce


1. Sauté garlic, ginger and onion until tender. Add coconut milk and DEL MONTE Original Style Tomato Sauce, stirring continuously until it boils. Season with soy sauce, salt and pepper to taste.

2. Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.

3. Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

Makes 9 servings.




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