STUFFED BELL PEPPERS

Yield: 50 small Portions

Ingredient Amount

Shrimp, peeled and deveined 2 lb.

Egg whites 4 large eggs.

Cornstarch 2 Tbsp.

Kosher salt 1 Tbsp.

Sugar 1 Tbsp.

Ground black pepper ½ tsp.

Ginger, minced 1 Tbsp..

Garlic, minced 1 Tbsp..

Scallions, green only, chopped fine 2 Tbsp.

Anaheim Chilis 1 lb.

or other thin fleshed, mildly spicy peppers

Vegetable oil as needed

Mise en Place

Note: Before beginning all equipment and ingredients should be very cold to ensure proper consistency and avoid fat from rendering while processing

1. Combine shrimp, egg whites, cornstarch, salt, and sugar in bowl. Toss to coat evenly. Chill this mixture very well in refrigerator for 1 hour minimum.

2. Transfer mixture to food processor and process until smooth. Scrape down sides of work bowl as necessary.

3. Transfer to iced bowl, add black pepper, ginger, garlic, and scallions. Using rubber spatula, mix over ice until a homogenous mixture is formed.

4. Form a small patty for and sauté for a taste test. Adjust seasonings as necessary.

5. Cut each pepper into short tubes (depending upon variety) as demonstrated.

6. Form the shrimp paste into the peppers as demonstrated using a pastry bag

7. Steam stuffed peppers until cooked through, only several minutes – do not over cook. Cool, cover and reserve for service.

At Service

1. Heat sauté pan, coat very lightly with oil. Add peppers in small batches and lightly brown them on all sides. When brown, Place finished dumplings in deep 1/3 hotel pans to bring to service line on Dim sum Station