This is taken from one of my all time favorite cookbooks, Elizabeth Rozin’s “Blue Corn and Chocolate”. I’ve had more shrimps (more like a 1 lb-bag) which was ok, a few tablespoons leftovers went into a tortilla de camarones or Spanish shrimp omelet for the BF to take to work today.
At the Turkish greengrocers I bought 4 small green blocky peppers, I have seen these at oriental markets, but nowhere else. They are perfect for stuffing the traditional way (rice or ground meat or both) and seemed to fit the description in the recipe.
The recipe says ‘makes 16 stuffed pepper pieces’. I found that smaller (and rather flat) pieces work perfectly – probably my blocky peppers are much larger, which would fit the increased amount of stuffing.
Makes a nice Asian-flavoured appetizers or first course or snack.
Ingredients
- 1 cup raw peeled and deveined shrimp, about 1 lb with shells (I had 1 lb precooked cocktail shrimp)
- 1 egg white (I used 1 whole egg)
- 4 scallions, chopped
- 2 tsp. soy sauce
- 2 tsp. finely minced gingerroot
- 1/2 tsp. sugar
- 1 tsp. sesame oil (the dark stuff)
- 1 pinch white pepper
- 2 large or 4 small blocky sweet green peppers
- cornstarch
- 1/4 cup peanut oil or vegetable oil
In a food processor combine the raw shrimp, the egg white, the scallions, the soy sauce, gingerroot, sugar, sesame oil, and pepper. Process into a coarse, not fine, puree; there should be some bits of shrimp and scallions evident in the mixture.
If the peppers are large cut them in eights, if small cut them in quarters. Remove the seeds and membranes. Dust the insides of the pepper pieces with cornstarch. (The easiest way to do this is to spoon in some cornstarch, then tap out the excess). Spoon the shrimp mixture into the pepper pieces.
Heat the oil in a heavy skillet over moderate to high heat. Place the stuffed peppers, stuffing side down, in the hot oil. Fry them about 2 minutes until the stuffing side is nicely browned. Turn the stuffed pepper pieces and fry for 2 minutes on the other side.
Drain the fried stuffed peppers on paper towels and serve hot.
I served them with some chili sauce for chicken as a dip, they are still great cooled a little.
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