1 cup small shrimp (bigger than alamang)
1 big tomato sliced
Salt and pepper to taste
Hot pepper (labuyo) to taste
1 cup coconut milk
1 tablespoon fat
How to Cook:
Chop shrimps, peeling included, till time. Saute and cook with tomato. Season with salt and peppers. Add coconut milk and cook till almost dry.
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