Shrimp Pancakes with Egg in Bell Pepper Slices (虾滑鸡蛋彩椒饼）

I created these Shrimp Pancakes with Egg in Bell Pepper Slices with just a few simple ingredients. They are basically stuffed bell pepper shrimp pancakes. My family loved it. I find it especially convenient to make this as a lunch for my kids. It’s nutritious, tasty, and looks pretty in a lunchbox. Plus it can be done within 30 minutes. You can leave frozen shrimp overnight in the refrigerator to thaw and make it in the morning just in time to pack the kids’ lunchboxes. If you don’t want to rush making this in the morning, you can make it the night before and microwave it for 30 to 40 seconds when it comes time for lunch.

Gluten Free, Low Carb

Preparation Time:  10 minutes

Total Time:  20 minutes

Servings: 2 people

Ingredients:

• 1/2 lb shrimp (peeled and de-veined) ¹
• 1 large egg
• 2 medium bell peppers or 1 large bell pepper (more if needed)
• 1/8 teaspoon kosher salt
• 2 teaspoons mirin ²
• 1 tablespoon vegetable oil

Preparation:

1. Use a cleaver to chop the shrimp into a paste and put it in a mixing bowl. Alternatively, you could use a blender or food processor. I find it’s easier with a cleaver. Add 1/8 teaspoon of kosher salt to the shrimp paste and mix well.

2. Add the 1 large egg to the shrimp paste. Add 1 tablespoon of mirin and mix thoroughly.

3. Wash the bell peppers and cut them into 1/2 inch (~1.3 cm) rings. Remove the seeds and veins from the rings.

4. Heat a large well-seasoned skillet under medium-low heat. Add the 1 tablespoon of vegetable oil, using a brush to spread the oil evenly. Lay the bell pepper rings in an even layer. Spoon the shrimp egg mixture into the bell pepper rings until full. Gently pan fry the stuffed bell pepper pancakes for 2 minutes.

5. After about 2 minutes, lower the heat to low and cover the lid for another minute. Remove the lid after a minute. The top of the shrimp should be more solidified rather than runny. Use a spatula to gently flip the stuffed bell pepper pancakes over to fry the other side. Cook for about 2 more minutes until both sides are lightly golden. Enjoy either warm or cool.

Bon Appétit

Notes:

1. I use previously-frozen shrimp that came in peeled and de-veined.

2. Mirin is a sweet cooking rice wine that is a staple in Japanese cuisine. It can be found in most Asian grocery stores and some western stores as well. There are many types of mirin. The one I used here is from Kikkoman mirin.

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