Steps

1. Finely chop the onion.
   🕒 01:28
2. Mince the garlic.
   🕒 01:36
3. Heat olive oil (to taste) in a frying pan and add garlic (to taste).
   🕒 01:58
4. Add the onion (60g) and sauté slowly, being careful not to burn.
   🕒 02:55
5. Add the lightly crushed red chili pepper (to taste) with seeds to the sautéed onion and stir-fry. (This is the key!) Adjust the amount of chili pepper to control the spiciness.
   🕒 03:38
6. Add cooking sake (rice wine) (100cc) and increase heat to thoroughly evaporate the alcohol.
   🕒 04:09
7. Add white wine vinegar (3 tbsp).
   🕒 04:31
8. Add the frozen green peas (200g) directly from frozen.
   🕒 05:01
9. Add diced tomato can (1 can). Rinse the empty can with a little water and add that as well.
   🕒 05:24
10. Once boiling, reduce heat to low and simmer for about 10 minutes.
    🕒 05:47
11. Remove the antennae and sharp tips from the Argentinian red shrimp.
    🕒 05:52
12. Devein and peel the Argentinian red shrimp. If cooking with heads on for presentation, leave the shell on just one head.
    🕒 06:08
13. Season the simmered sauce with salt (a pinch) to taste, and add the Argentinian red shrimp, lightly seasoned with salt (a pinch).
    🕒 10:31
14. Cook until the shrimp are halfway done, then let them finish cooking in the residual heat.
    🕒 10:56
15. Plate and serve. It's ready!
    🕒 12:03