Heat oil in a large skillet or wok. Chop the onion, pepper, lemongrass and ginger. Add olive oil and saute 1 minute. Add the shrimp and stir fry for another 2 minutes. In a bowl pour the coconut milk and the sauce of Kikkoman soy, combine the sugar and pour over the shrimp.
Cook while stirring will the wok until the shrimp is completely opaque. Garnish with fresh basil and serve with with a cucumber salad and jasmine rice. Preparation time: 40 min.