Monday, February 22, 2010
How did i get to use these 'sweet peppers' which are so good for stuffing? They are not spicy but sweet and the colors are so vibrant that they are too pretty to eat. Peng, a very dear friend who i am destined to meet and can be considered as my GIANT cooking partner(according to Renee, my grand daughter, who wrote an essay in class about 3 reasons to keep a giant in the house, and, one of them is that the giant can be my cooking partner). Yes, Peng, is my giant, not only is she an excellent cook, she is an excellent teacher and an authority in chinese and malaysian cooking. Any of you readers who are residing in Colorado Springs can attend her cooking classes which i can attest to that you will be able to cook up a storm after learning from her. I too learned alot from Peng,she is my GIANT consultant with a GIANT heart. She bought me several bags of 'sweet peppers' from Cosco and now i am hooked on these colorful peppers. Thank you, Peng for your generousity and all the valuable gifts you gave me which are most appreciated. Thank you again
1 pound medium-sized shrimp
¼ teaspoon white pepper
½ teaspoon salt
1 tsp soya sauce
1 tsp fish sauce
2 tablespoons cornstarch/tapioca starch
1 egg white
a dash of sesame oil
Sweet Peppers of all colors
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp cornstarch/tapioca starch mix with 1 tbsp water
1/2 cup stock
1/4 tsp white pepper
A dash of sesame oil
Spring onions for garnishing
Shell, devein, and rinse shrimp. Drain thoroughly and wipe very dry with kitchen towel.
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.
Use a paring knife and make a slit on all the sweet peppers, then stuff the peppers with the shrimp paste.
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.
To make the sauce:
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.
Put the cooked stuffed peppers into the sauce and cover the wok to finished cooking the shrimp paste.
Remove cover and sprinkle with sesame oil.
Garnish with spring onions before serving.