Shrimp Pancakes with Egg in Bell Pepper Slices (虾滑鸡蛋彩椒饼）
I created this Shrimp Egg Stuffed Bell Pepper pancakes with just few simple ingredients. My family loved it. I find it especially convenient to make this in lunch box for kids since it can be done in less than 30 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb shrimp (peeled and de-veined)
- 1 large eggs
- 2 medium bell peppers or 1 large bell pepper (more if needed)
- 1/8 teaspoon kosher salt
- 2 teaspoons mirin
- 1 tablespoon vegetable oil
Instructions
- 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.