Shrimp ( Prawn) Sambal

For sambal paste

* 3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* a 1-inch piece fresh gingerroot, peeled
* 6 garlic cloves
* 2 candlenuts or 4 macadamia nuts
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric


* 1 1/2 pounds large shrimp (about 30)
* 1 1/2 medium red onions
* 2 tablespoons corn or safflower oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 tablespoon salt
* 2 tablespoons fresh lime juice, or to taste

Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.

Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.

Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.

Divide shrimp sambal among 4 plates and serve with rice.