Japanese custard in a whole red pepper
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Medium shrimp,peeled |
| 2 | larges | Red bell peppers |
| ¼ | cup | Corn kernels, cooked |
| 2 | tablespoons | Scallions,white only, minced |
| 1 | cup | Vegetable broth |
| 2 | larges | Eggs, beaten |
| 1½ | teaspoon | Soy sauce |
| 1½ | teaspoon | Dry sherry |
| 1 | dash | Salt |
| 3 | tablespoons | Basil leaves, julienned |
Directions
Preheat oven to 425#161#F.
Cook shrimp in boiling water for 30 seconds. Cut into ⅓-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" <kmcnamara@...>