Ingredients:
For stuffed baby bell peppers
- 1 lb (0.5 kg) shrimps;
- 2 tablespoons safflower oil (for high heat);
- 1 lb (0.5 kg) baby bell peppers, seeded and cut into half;
- 1/4 teaspoon corn starch.
For thickening sauce
- 1 teaspoon corn starch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 teaspoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
- Clean shrimps and devein;
- Wrap with paper towel to dry;
- Finely mince shrimp in a food processor;
- Add corn starch and mix it until it comes to a ball;
- Stuff bell peppers with mince shrimps;
- Add 1 tablespoon of safflower oil to a sauté pan on medium high heat;
- Place stuffed bell peppers in the sauté pan with shrimp face side down when the sauté pan get hot;
- Lower the heat to medium for 2 minutes;
- Shuffle quickly;
- Take stuffed bell peppers out and set aside;
- Mix thickening sauce well;
- Add to sauté pan;
- Turn off heat when it comes back to a boil;
- Put stuffed bell peppers back;
- Serve hot.