Ndang Dingan Santen Bunten

Ingredients
Paste
* 3 small dried red chili, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* 1 inch fresh ginger, peeled
* 6 cloves garlic
* 5 macadamia nut
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric
Shrimp
* 1 1/2 lbs large shrimp (about 30)
* 1 1/2 medium red onion, peeled, halved lengthwise and cut into julienne strips
* 2 tablespoons corn oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 teaspoon salt
* 2 tablespoons fresh lime juice, to taste
* steamed rice (to accompany)
Directions
For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
Shell shrimp, leaving tail segment intact, and devein. In a colander, rinse shrimp and drain well. Heat a large skillet over moderately low heat until hot. Cook 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. Serve shrimp with rice.