Spicy Baked Seafoods

Avoiding fats is sometimes difficult but making my mind explore, I always think what will I cook again for our next meal that with no fats. I’m on the first week of my second trimester now and it seemed that I’m gaining weight rapidly that’s why my ob-gyn warned me to avoid fatty foods always. I skipped frying this past few days, I always grill, boil and bake our foods, the recipe below is one of my products out of desperate-on-what- to cook again! I was glad that it came out yummy! I think I should make something like this again.

Ingredients:
4 pcs. medium squids
20 pcs. medium shrimps, peeled
1 red capsicum, sliced into desired sizes
1 green capsicum, sliced into desired sizes
1 yellow capsicum, sliced into desired sizes
1 medium onion, sliced into cubes
2 tbsp. oyster sauce
2 tbsp. sweet chili sauce
2 tbsp. toyomansi (soy sauce with kalamansi/lemon)
1 tsp. sugar
1 tsp. dried chili flakes
½ tsp. salt

Directions:
1. Wash squids, cut several horizontal slits on its belly. Pat dry.
2. Arrange squids and shrimps in a shallow baking dish, sprinkle with salt and dried chili flakes.
3. In a small bowl, combine oyster sauce, sweet chili sauce, soy sauce and sugar. Mix well. Pour half of the mixture over the squids and shrimps.
4. Add capsicums and onion to the shrimps and squids.
5. Bake in a preheated 250 degree Celsius oven for 45 minutes. Take it out once in a while or every 15 minutes to glaze it with the remaining half of the sauce by using a barbeque brush.