Candied Sweet Peeper

• Sweet Peeper
• 4 eggs
• Fine sugar
• Tablespoon of water

• Separate the egg whites from the yolks.
• Beat the egg whites with a tablespoon of water until frothy (so the egg whites are no longer liquid).
• Dip the Sweet Peeper one by one into the egg whites.
• Allow them to drip for a moment.
• Then, place the Sweet Peeper in a bowl with sugar and sprinkle sugar over them until they are completely surrounded by sugar.
• Place the sugared Sweet Peeper on a tray.
• Let them dry in a dehydrator for 2 hours (or in the oven at 50 degrees Celsius).
• After half an hour, remove the sugared Sweet Peeper from the dehydrator/oven.
• Store in a sealed container until ready to use.

• With Asian dishes, both cold and warm, sweet and savory.

Recipe: Eric Miete