• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Japanese Custard in a Whole Red Pepper

  • Recipe Submitted by on

Category: Asian, Main Dish

 Ingredients List

  • 4 oz Medium shrimp,peeled
  • 2 lg Red bell peppers
  • 1/4 c Corn kernels, cooked
  • 2 tb Scallions,white only, minced
  • 1 c Vegetable broth
  • 2 lg Eggs, beaten
  • 1 1/2 ts Soy sauce
  • 1 1/2 ts Dry sherry
  • 1 ds Salt
  • 3 tb Basil leaves, julienned

 Directions

Preheat oven to 425#161#F.

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

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