Ingredients

• 250g Shrimp
• 80g Sunflower Oil
• 75g All Purpose Flour
• 1 pinch Salt
• 300ml Fish Stock
• 12 Piquillo Peppers

Tools

• kCook Multi
• Kcook bowl
• Plate

Method

1. Fit stir tool to kCook bowl
2. Add sunflower oil to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Heat with filler cap removed - 120°C, speed 3
6. Then add all purpose flour and salt to the kCook bowl
7. Fit midi blade to kCook bowl
8. Cook with filler cap removed - 1 min 30 sec, 98°C, speed 3
9. Then add fish stock and shrimps to the mixture
10. Cook with filler cap fitted and let cool - 7 min, 120°C, speed 3
11. Arrange piquillo peppers in a clean plate
12. Stuff mixture into vegetables generously
13. Serve

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