• Japanese Custard In A Whole Red Pepper

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    • 4 ounce Medium shrimp,peeled
    • 2 lrg Red bell peppers
    • 1/4 c. Corn kernels, cooked
    • 2 Tbsp. Scallions,white only, chopped
    • 1 c. Vegetable broth
    • 2 lrg Large eggs, beaten
    • 1 1/2 tsp Soy sauce
    • 1 1/2 tsp Dry sherry
    • 1 dsh Salt
    • 3 Tbsp. Basil leaves, julienned


    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.

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