6-8 Italian peppers, green

1 lb. river shrimp, chop fine or blender
1/2 tsp. salt
1/2 tsp. sugar
1 tbl. sesame oil
6 tbl. corn starch
1 tbl. baking powder
1 beaten egg
Corn starch for dusting

SAUCE:

3/4 - 1 c. broth
1 tbl. oyster sauce
1 tsp. fagara
1/2 tsp. sesame oil
  1. Chop shrimp into a paste. Add baking powder and corn starch. Mix well, then add remaining ingredients.
  2. Assemble sauce ingredients. Set aside.
  3. Wash peppers and dry them. Then, cut peppers lengthwise in half and dust with corn starch inside pepper.
  4. Add shrimp mix and pack firmly, squared off. Heat fry pan, add 3 tbl. garlic oil and heat till warm. Add peppers, shrimp side down and fry till lightly browned, covered. After 3 minutes, add sauce and cover 3 minutes. Thicken if necessary.