Shrimp in spicy and sweet sauce
500 gr of tiger shrimps / prawns
9 dried chilies (cabe merh kering)
200 ml chicken stock (see recipe)
4 tbsp kecap manis
1 1/2 tbsp corn starch + 3 tbsp of water
2 tbsp oil
Cut the shallots into thin slices and half the chilies. Clean the shrimps but leave the tail. Mix the corn starch with the water.
Heat in a pan the oil and fry the shallots and chilies for 3 minutes. Add the broth and the kecap and bring to the boil. Then add the prawns and cook for 1 minute. Then add the corn starch mixture and cook for 2 minutes until the sauce has tickened.