Japanese Custard in a Whole Red Pepper

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Title: Japanese Custard in a Whole Red Pepper
Yield: 2 Servings
Categories: Asian, Fish/seafoo, Main Dishes


4 oz Medium shrimp,peeled
2 lg Red bell peppers
1/4 c Corn kernels, cooked
2 tb Scallions,white only, minced
1 c Vegetable broth
2 lg Eggs, beaten
1 1/2 ts Soy sauce
1 1/2 ts Dry sherry
1 ds Salt
3 tb Basil leaves, julienned

Preheat oven to 425#161#F.

Cook shrimp in boiling water for 30 seconds. Cut into 1/3-inch pieces.

Cut tops off peppers, reserve, and take out seeds. Into each pepper evenly
divide shrimp, corn and minced scallion.

In a medium bowl, add broth to beaten eggs and mix well. Add soy sauce,
sherry and salt. Beat gently with a whisk.

Fill each pepper with egg mixture and top with equal amounts of basil.
Cover with pepper tops.

Put peppers in deep baking dish and add 1 inch of water. Bake for 35
minutes. Texture will be firm but a little soupy. Serve with chopsticks and
a spoon.

Notes: You could also add bits of chicken, water chestnuts or mushrooms to
the custard.
Per serving: 256 Calories; 8g Fat (27% calories from fat); 22g Protein; 25g
Carbohydrate; 268mg Cholesterol; 1308mg Sodium

Recipe By: Rozanne Gold/Little Meals

Posted to EAT-L Digest 6 November 96

Date: Thu, 7 Nov 1996 11:58:56 -0500

From: "McNamara, Kelly"