stuffed peppers

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Cooking receipe to make stuffed peppers under category General Recipes. You may find some video clips related to this receipe below.

stuffed peppers

ken hom

chinese

southern region

450g red or green peppers

3 tablespoons cornflour

11/2 tablespoons groundnut oil

filling

110g waterchestnuts tinned (drained weight) or fresh

225g prawns preferably uncooked or white fish fillets skinned

225g minced pork

1 egg white

1 teaspoon cornflour

1 teaspoon salt

11/2 tablespoons light soy sauce

2 teaspoons sesame oil

1 tablespoon dry sherry or rice wine

1 teaspoon sugar

2 tablespoons spring onions finely chopped

Halve the peppers and remove the seeds and pulp.

Next prepare the stuffing.

If you are using fresh waterchestnuts peel and chop them finely.

If you are using tinned waterchestnuts first rinse them well in cold water.

Drain in a colander and then chop them finely.

Shell the prawns and if you are using the large uncooked ones remove the fine digestive cord. Coarsely chop the prawns or fish.

Put the waterchestnuts and prawns or fish into a bowl with the rest of the filling ingredients and mix them together very well.

Dust the pepper halves lightly with cornflour and stuff them with the filling mixture.

Now cut each stuffed pepper half into 2 or 4 chunks and arrange them on a plate.

Set up a steamer or put a rack into a wok or deep pan and pour in 5cm of water.

Bring the water to the boil and then carefully put the plate of stuffed peppers into the steamer or onto the rack.

Cover the wok or pan tightly and steam gently far 20 minutes. (You may have to do this in two batches.)

The snacks may be prepared in advance up to this point.

When you are ready to serve the peppers heat the oil in a wok or large fryingpan until it is moderately hot.

Fry the peppers stuffing side down until they are lightly brown and heated through.

Serve immediately.

Red or green sweet peppers are delicious when they are stuffed. These snacks feature on many dim sum menus in southern China. Easy to make they also re heat well. The quick panfrying before serving gives the snacks a crusty brownish top. They make an attractive dish for a light luncheon.

Serves 4

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