Ingredients

• 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
• Accompaniment: steamed rice

Instructions

1. To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
2. 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.
3. 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.
4. Divide shrimp sambal among 4 plates and serve with rice.