Shrimp Pancakes with Egg in Bell Pepper Slices (虾滑鸡蛋彩椒饼）
October 30, 2021  Print
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
- 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
- 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.
- Add the 1 large egg to the shrimp paste. Add 1 tablespoon of mirin and mix thoroughly.
- Wash the bell peppers and cut them into 1/2 inch (~1.3 cm) rings. Remove the seeds and veins from the rings.
- 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.
- 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.
- I use previously-frozen shrimp that came in peeled and de-veined.
- 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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Richard Reithner wrote:
In the ingredients list it call for one egg and also for cornstarch. In the instructions it says add the two eggs and never mentions the cornstarch. This makes it hard to make this recipe with a high level of confidence.
This should be fixed now. I try to make many different versions and share only the ones that I think taste/work the best. Unfortunately, I must have missed an ingredient from one of my earlier versions/drafts.
My apologies and thanks so much for pointing the inconsistency out! It’s great to hear feedback.