INGREDIENTS:

• 1 lb shrimp, peeled and deveined
• 2 tbsp garlic, crushed
• 1/4 cup juice from freshly squeezed lemon
• 1/2 cup green chili, sliced diagonally
• 1 cup red bell pepper, chopped
• 1/4 cup vegetable oil or olive oil
• 1 medium-sized onion, quartered
• 2 tablespoons japanese rice wine
• 1/4 cup tomato sauce
• 2 tablespoons chili sauce
• salt and pepper to taste

DIRECTIONS:

1. Marinade the shrimps in the lemon juice for at least half an hour.
2. Heat the wok or frying pan and then add the oil.
3. Add the garlic and let it sizzle until it turns golden.
4. Add the onions and then the red bell pepper; cook until it softens.
5. Add the shrimps and cook for 2 minutes.
6. Add the rice wine, salt, and pepper then cook for another minute.
7. Add the tomato sauce and stir.
8. Cook for 2 minutes.
9. Add the hot sauce and simmer for 30 seconds.
10. Turn off the heat and set-aside.
11. Heat a sizzling plate and transfer the shrimp along with the other ingredients.
12. Top with sliced green chilies and serve.