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Receta Bell Peppers Stuffed With Seafood Mousse
by Global Cookbook

Bell Peppers Stuffed With Seafood Mousse
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Ingredientes

  • 2 x dry black mushrooms
  • 1/4 lb white fish fillet (sole, snapper, or possibly lingcod)
  • 1/4 lb raw shrimp shelled, deveined
  • 1 x egg white
  • 1 1/2 tsp sesame oil
  • 1 Tbsp. chicken broth
  • 1 tsp cornstarch
  • 1/8 tsp freshly-grnd white pepper
  • 2 x green bell peppers seeded, and cut into 2" squares Cornstarch for dry coating
  • 4 Tbsp. vegetable oil
  • 1/4 c. chicken broth
  • 2 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp minced shallots
  • 1/2 tsp crushed red pepper
  • 3 Tbsp. Chinese preserved black beans rinsed, liquid removed and coarsely minced
  • 2 Tbsp. dry sherry
  • 1 Tbsp. soy sauce
  • 1 tsp sugar
  • 1 1/2 tsp cornstarch dissolved in
  • 1 Tbsp. water

Direcciones

  1. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems; cut the caps into quarters. Place the mushrooms in a food processor and process till finely minced. Add in the remaining mousse ingredients and process to a smooth paste
  2. Lightly dust the inside of the bell pepper squares with cornstarch. Spread about 2 tsp. of mousse on each square. (The squares can be prepared to this point up to 2 hrs ahead of time and refrigerated.)
  3. Place a wide frying pan over medium-high heat. Add in 1 Tbsp. of the vegetable oil, swirling to coat the surface. Place half the stuffed peppers in the pan filling-side down and cook for 1 1/2 min. Add in 1/4 c. of broth; cover and cook till peppers are tender, about 3 min. Remove the peppers from the pan and keep them hot. Wipe the pan dry and cook the remaining peppers with another Tbsp. of oil and 1/4 c. of broth.
  4. Meanwhile, place a small saucepan over high heat. Add in the remaining 2 Tbsp. of vegetable, swirling to coat the surface. Add in the garlic, ginger, shallots, and red pepper and cook for 30 seconds. Add in the black beans, sherry, soy sauce, sugar, and the remaining broth; mix well. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Spoon the sauce over the stuffed peppers.
  5. This recipe yields 16 pcs.
  6. Variation: For a different flavor, stuff fresh Anaheim green chiles. Cut the peppers in half lengthwise; remove the seeds and veins before cutting into squares for stuffing.
  7. Comments: My food processor makes the seafood mousse for these stuffed bell pepper squares in no time. I cook the stuffed peppers in a regular wide frying pan and serve them with black bean sauce. They make nice appetizers as well as dim sum offerings.
  8. Yield: 16 pcs