Crispy Chili Shrimp with Peanuts

Ingredients:
200 grams Small sized jumpingshrimps,
take-outantennae, horns and snout)
1 cup water
1/2 tbsp. iodized salt
1/4 tbsp. white pepper
6 tbsps. chili-garlic paste

? cup butter
2 tbsps. finely chopped hazelnuts

1/2 cup Jufran Sweet Chili Sauce

Procedure:

1. Rinse shrimp and marinade in water, salt, white pepper and chili-garlic paste for 30 minutes.
2. Dredge in flour and deep-fry for around 20 seconds. Set aside.
3. Heat butter. When butter turns light brown in color, add chopped hazelnuts. Taste hazelnuts until butter turns moderately brown.
4. Remove butter-hazelnut mixture from heat. Skim-off surface. Set aside.
5. Glaze shrimps in bubbling-hot Jufran Sweet Chili Sauce. Add butter-hazelnut mixture and continue glazing.
6. Removefrom heat when shrimps are thoroughly glazed.Serve.

Coconut Prawn Curry

INGREDIENTS
1 tsp garlic, minced
3 tbsps onion, minced
¼ tsp ginger, grated
1 tbsp lemongrass, thinly sliced
3 tbsps cooking oil
¾ tsp curry powder
¼ tsp turmeric powder
½ kilo prawns, shelled and deveined, with tail on
1 cup coconut mily
2 tsps lemon juice
3 tbsps Jufran or UFC Sweet Chili Sauce
1 tbsp Datu Puti or Nelicom Fish Sauce
1 coconut, halved
1 pc finger chili
2 tbsps cilantro leaves
Salt and pepper

Procedure

1. Sauté garlic, onions, ginger, and lemongrass in cooking oil. Add curry powder and tumeric powder. When fragrant, add prawns and cook until they begin to change color. Take out the prawns and set aside.
2. Mix in the thick coconut milk, lemon juice, sweet chili sauce, and fish sauce. Simmer for several minutes, then add the prawns. Simmer for several minutes, then add the prawns. Simmer a little longer until prawns are cooked. Season with Salt and pepper.
3. Pour the prawn curry in the halved coconut shells and garnish with the chili and cilantro.