Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | **** NO E ***** Karen Adler FNGP13B. (Ha Yu Yeung Lot Jiu) Yield: 2 doz. |
| 3 smalls | Green peppers |
| \N \N | Paprika |
| ½ cup | Chicken broth |
| 1 tablespoon | Oil; (1-2 T) |
| ¼ pounds | Fish filet;(rock cod butter fish; red snapper) |
| 8 \N | Shrimp; medium sized shelled & deveined |
| 1 \N | Green onion stalk; mince fine |
| ½ teaspoon | Salt |
| 2 dashes | White pepper |
| 1 small | Egg white |
| 1 teaspoon | Cornstarch |
| 1 teaspoon | Cornstarch |
| ½ cup | Chicken broth |
| 1 teaspoon | Light soy sauce |
| ½ teaspoon | Sesame oil |
| ½ teaspoon | Sugar |
SEAFOOD MIXTURE
SAUCE MIXTURE
PREPARATION: Mince shrimp with fish and green onion until texture is a fine paste. Add remainder of seafood mixture and mix well. Wash and cut bell peppers in halves lengthwise. Seed them but do not wash the inside (stuffing will adhere better). Cut each half into quarters.
Fill with seafood mixture. Lightly sprinkle with paprika powder.
Cook sauce mixture in a separate sauce pan. COOKING: In a 10 inch or 12 inch skillet, heat 1 or 2 tbsp. oil at medium high heat. Brown stuffed pepper, filling side down, for 1 minute or a little longer until slightly brown. Add ½ cup chicken stock and turn stuffed pepper filling side up. Continue cooking at medium high heat for 2-3 minutes. (If broth evaporates too fast, add a little more. There should be very little broth left.) Add the cooked sauce mixture. Heat for another minute or so until sauce is bubbly. Transfer stuffed peppers to serving platter an d pour sauce over them. Serve hot. DO AHEAD NOTES: Do through preparation. COMMENTS: The stuffing can be made entirely of fish.
Ms. Yee finds the shrimp give it extra flavor. If you would like to spice up the sauce, add ½ to 1 tsp. chili oil and ½ tsp. vinegar to the mixture. Wow! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>