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Recipe: Japanese Custard In A Whole Red Pepper edit

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Created by: Anonymous

Tags: Asian, Condiment, Fish, Japanese, Oriental, Seafood

Yield: 2 servings

edit Ingredients

4

ounces Medium shrimp,peeled

2

lrg Red bell peppers

¼

cup Corn kernels, cooked

2

tablespoons Scallions,white only, minced

1

cup Vegetable broth

2

lrg Eggs, beaten

1 ½

teaspoons Soy sauce

1 ½

teaspoons Dry sherry

1

dsh Salt

3

tablespoons Basil leaves, julienned

edit Preparation

Step 1

Preheat oven to 425#161#F.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Cover with pepper tops.

Step 7

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.

Step 8

Notes: You could also add bits of chicken, water chestnuts or mushrooms to the custard.

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