Ingredients Jump to Instructions ↓

  1. 1 pound medium-sized shrimp

  2. Seasoning:

  3. 1/4 teaspoon white pepper

  4. 1/2 teaspoon salt

  5. 1 tsp fish sauce

  6. 2 tablespoons cornstarch/tapioca starch

  7. 1 egg white

  8. a dash of sesame oil

  9. Sweet Peppers of all colors

  10. Sauce:

  11. 1 tbsp oyster sauce

  12. 1 tsp soya sauce

  13. 1 tsp cornstarch/tapioca starch mix with

  14. 1 tbsp water

  15. 1/2 cup stock

  16. 1/4 tsp white pepper

  17. A dash of sesame oil

  18. Spring onions for garnishing

Instructions Jump to Ingredients ↑

  1. Shell, devein, and rinse shrimp. Drain thoroughly and wipe very dry with kitchen towel.

  2. Add shrimp to a food processor, using the metal blade, process for a few seconds, until shrimp is pasty, add in seasonings and process until paste is well mixed. . Set aside while you prepare the sweet pepper for stuffing.

  3. Use a paring knife and make a slit on all the sweet peppers, then stuff the peppers with the shrimp paste.

  4. Heat a little oil and pan fry the stuffed peppers with the shrimp paste down touching the oil and fry until brown. Do not crowd the pan, fry in batches.

  5. To make the sauce:

  6. Put the stock, oyster sauce and soya sauce in the wok and bring to the boil. Thicken with the cornstarch/tapioca starch solution. Add in pepper.

  7. Put the cooked stuffed peppers into the sauce and cover the wok to finished cooking the shrimp paste.

  8. Remove cover and sprinkle with sesame oil.

  9. Garnish with spring onions before serving.

  10. Serves


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