A super delectable shrimp paste is stuffed inside mini sweet peppers. Then they are pan-fried until aromatic and simmer in a savory brown sauce. They are so juicy, full of umami taste, and absolutely no mess! Let’s get started!
Recipe
Serving: 2 to 4
Prep time: 20 minutes
Cook time 10 minutes
For the filling:
1 ½ pounds shrimp, peeled and deveined
¼ teaspoon ginger
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil
For the sauce:
¾ cup chicken stock, or water
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
For the stuffed mini sweet peppers:
½ pound mini sweet peppers
1 tablespoon avocado oil, or other high-smoking point oil
1 stalk scallions, minced
To prepare the filling:
- In a food processor, add the deveined shrimp, and blend until it becomes a paste (or mince it with a knife). Then add the ginger, salt, white pepper, and sesame oil. Mix well.
- Place a pastry bag (or a Ziploc bag) in a glass, and add the filling inside. Seal the opening and cut open the tip.
To prepare the mini sweet peppers:
- Cut the mini sweet peppers in halves lengthwise. Remove the seeds.
- Squeeze the filling in the mini sweet peppers.
To cook:
- In a bowl, to make the sauce, add the chicken stock, soy sauce, hoisin sauce, and cornstarch. Whisk.
- In a pan over medium heat, add the avocado oil (or other high smoking point oil), and add the stuffed mini sweet peppers. Pan fry until lightly browned for about 2 minutes.
- Pour the sauce in the pan. Turn to low heat, cover the lid, and simmer for about 5 minutes until completely cooked through.
- Lastly, garnish with scallions.
At the end of this recipe:
I’d like to share with you a story that has always inspired me. The Rabbit and the Turtle Racing. As long as we are being persistent and have the determination, how slow we are really doesn’t matter. So yes, I believe that you could also become a top chef, just give it a try a few times! Happy cooking!
