Spicy Stuffed Chillies
Satisfy your taste buds with these flavorful stuffed chillies. The combination of minced prawns and pork, mixed with a blend of seasonings, creates deliciously savory pockets of goodness. Paired with a rich and aromatic coconut curry sauce, these stuffed chillies are sure to impress your friends and family. Enjoy this dish as a tasty appetizer or as a main course – either way, it's a culinary delight worth savoring.
— Constant Cookbook
Ingredients
- 175g raw prawns , minced
- 85g water chestnuts , drained
- 450g pork mince
- 2 tsp fish sauce
- 5 tsp shaohsing wine (or dry sherry)
- 2 tsp sesame oil
- 2 tbsp grated fresh root ginger
- 1 spring onion , finely chopped
- 16 long, mild green chillies (if you can't find them, use red and yellow Romano peppers, quartered)
- 2 tbsp vegetable oil
- 1 tbsp red curry paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 400g can coconut milk
Instructions
- Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.
- Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
- Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 6 with other dishes
Nutrition
- Calories: 336 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 23 grams protein
- Sodium Content: 1.8 milligram of sodium
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