Receta | Peppers filled with cheese and prawns in tempura

Peppers filled with cheese and prawns in tempura

Número de comensales


Tiempo de elaboración



For the peppers:

16 baby peppers
16 baby peppers
100 g peeled shrimp tails
2 cloves of garlic
20 g fried tomato

For the tempura:

200 g very cold water
150 g flour
4 g baking powder
4 g salt

To make the tempura, put the flour, yeast and salt in a bowl and gradually add the very cold water while mixing with a stick. Let it rest in the fridge for at least half an hour.


Fry the chopped garlic cloves in a pan with olive oil, add the chopped prawns and sauté for a few seconds.


Mix the prawns with Quescrem Plus and put them in a piping bag. Make a cut along the pepper and fill, if necessary close with a toothpick.


Dip the peppers in the tempura and fry in hot oil at 180ºC

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