Typically, this fired up but sweet shrimp dish is served over rice with sliced cucumbers on the side. The recipe was provided by Indrapura Restaurant, but there were some language difficulties and I was forced to improvise.
For the Spice Paste:
1 cup water
4 cloves garlic, peeled
4 red chiles, such as jalapeños, seeds and stems removed, chopped
1 small piece ginger, peeled
2 ripe tomatoes, quartered
3 tablespoons sugar
Salt to taste
For the Shrimp:
In a blender or food processor, combine all the Spice Paste ingredients and puree until smooth.
In a wok, heat the oil until hot and fry the shrimp for about 1 minute, stirring constantly. Remove them to a bowl lined with paper towels.
Add the Spice Paste to the wok and fry on high heat for about five minutes, or until it smells very fragrant, stirring constantly. Add the shrimp and stir together for 1 minute. Remove and serve the shrimp in the sauce.