Shrimps with Chili Sauce

• 2 lb shrimps
• 1 round onion
• 1 lb tomatoes
• Green pepper

Seasoning for shrimp:

• 1/4 tsp ginger juice
• 2 tsp shoyu
• 1/2 tsp wine
• 1 tsp sesame oil

Gravy:

• 1 Tbsp chili sauce
• 2 tsp cornstarch
• 2 Tbsp sugar
• 2 tsp shoyu
• 1/4 cup vinegar

Clean shrimps and cut in half lengthwise. Season shrimps and let stand for 20 minutes. Drain well. Heat 2 Tbsp peanut oil; pan-fry shrimps until done. Remove from pan. Cut onions and tomatoes into segments. Pan-fry onions in 1 Tbsp peanut oil in which a crushed garlic clove has been fried. Add tomatoes and pan-fry for 1-2 minutes. Blend together the gravy ingredients; add to tomatoes and onions and bring to a boil. Season with salt to taste. Turn off heat; add the fried shrimps and mix well. Garnish with Chinese parsley and serve.