Japanese Custard In A Whole Red Pepper

Directions

1. Preheat oven to 425#161#F.
2. Cook shrimp in boiling water for 30 seconds. Cut into 1/3-inch pcs.
3. Cut tops off peppers, reserve, and take out seeds. Into each pepper proportionately divide shrimp, corn and chopped scallion.
4. In a medium bowl, add in broth to beaten Large eggs and mix well. Add in soy sauce, sherry and salt. Beat gently with a whisk.
5. Fill each pepper with egg mix and top with equal amounts of basil.
6. Cover with pepper tops.
7. Put peppers in deep baking dish and add in 1 inch of water. Bake for 35 min. Texture will be hard but a little soupy. Serve with chopsticks and a spoon.
8. Notes: You could also add in bits of chicken, water chestnuts or possibly mushrooms to the custard.