Stuffed Baby Bell Peppers with Shrimps 蝦釀青椒

Stuff Baby Bell Pepper with Shrimps 蝦釀青椒Stuff Baby Bell Pepper with Shrimps 蝦釀青椒


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.


Serving for 4

  1. Clean shrimps and devein;
  2. Wrap with paper towel to dry;
  3. Finely mince shrimp in a food processor;
  4. Add corn starch and mix it until it comes to a ball;
  5. Stuff bell peppers with mince shrimps;
  6. Add 1 tablespoon of safflower oil to a sauté pan on medium high heat;
  7. Place stuffed bell peppers in the sauté pan with shrimp face side down when the sauté pan get hot;
  8. Lower the heat to medium for 2 minutes;
  9. Shuffle quickly;
  10. Take stuffed bell peppers out and set aside;
  11. Mix thickening sauce well;
  12. Add to sauté pan;
  13. Turn off heat when it comes back to a boil;
  14. Put stuffed bell peppers back;
  15. Serve hot.

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