Shrimp-stuffed peppers is one of the dim sum dishes served in some Chinese restaurants. Green pepper is the most commonly used bell pepper. In my recipe, a bell pepper is cut into eight pieces. The easiest way to do this is to trim off 1/4" of the top, pull out the seeds and clean the inside. Then cut the bell pepper into quarters lengthwise and cut each quarter piece in half crosswise. Using a green pepper like the restaurants makes this dish look so ordinary, so I go with orange, yellow and red bell peppers. With all these bright colors on a white plate, it sure makes the bell peppers stand out. Since I only need eight pieces, I save the remaining pieces of the bell peppers for other uses.
You can serve this dish as an appetizer.
1 bell pepper - cut into eight pieces
250g or 8oz. shrimp - peeled and deveined
1/2 teaspoon cornstarch
Pinch salt and pepper
Parsley & chives
Two tablespoons of oil for pan-frying the bell peppers
Rubbing a little bit of corn starch on each piece of the peppers.
1 teaspoon oil
1 garlic clove -minced
1 tablespoon oyster sauce
1/2 teaspoon soy sauce
1 teaspoon corn starch
1/3 cup water
- Put shrimp, corn starch, salt and pepper in a food processor and give a few pulses. Don't over do it. Just a light chop would be good enough.
- Lightly rub some corn starch on the inside of the bell peppers. This procedure is to prevent the shrimp paste from falling off when pan-frying the bell peppers. Don't put too much as the corn starch coating may not be cooked completely if the layer is too thick.
- Spread the shrimp paste on the peppers.
- Heat two tablespoons of oil in a flat pan over medium heat.
- Put the peppers in the oil with the shrimp paste side down for a few minutes. Then flip and pan fry the other side for another few minutes. Do this a couple more times or until the shrimp paste is completely cooked. Place them on a serving plate with the shrimp paste facing up.
- In a bowl, mix oyster sauce, soy sauce, corn starch and water together.
- Heat one teaspoon of the oil in a saucepan over low heat. Saute garlic in the oil.
- Add the corn starch mixture to the saucepan and cook until thickened. Make sure the corn starch is all dissolved before pouring the mixture.
- Remove from heat. Pour the sauce over the stuffed-peppers. Sprinkle some parsley, chives and serve. Double the sauce recipe if you want to have more sauce.
A thin layer of corn starch inside the peppers
Shrimp paste on the peppers