Spicy stuffed chillies

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• kamila

  04 October 2009

  kamila rated and commented on this recipe

  

  this was very nice and tasty.I couldn't find green chillies so used romano peppers,halved.when I was making the sauce,it sais to add sugar + the fish sauce,then increase the heat and cook for 5 mins,well mine started to burn after few mins so I took it off the heat stirring all the time and it just turned black-burned completely!I didn't understand why that happened,but luckyly I had enough ingredients so made it again,this time I added the coconut milk after just few minutes to stop it from burning again.and it worked,enjoyed it very much!

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• janet

  25 April 2010

  janet rated and commented on this recipe

  

  Absolutely fantastic. Made them for over Christmas and just pulled them out from the freezer. The quality of your pans could be the reason for the burning as well as the type of cooktop,Kamila.I will make this again as everyone loved them just wished I'd made more the first time.

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• cakeanyone?

  29 January 2011

  cakeanyone? commented on this recipe

  janet, what make of chillies did you use please?

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• cakeanyone?

  29 January 2011

  cakeanyone? commented on this recipe

  janet, what make of chillies did you use please?

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Ingredients

FOR THE CHILLIES

• 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)

FOR THE SAUCE

• 2 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 400g can coconut milk

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Difficulty and servings

Serves 6 with other dishes

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

FOR THE CHILLIES

• 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)

FOR THE SAUCE

• 2 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 400g can coconut milk

336 kcalories, protein 23g, carbohydrate 8g, fat 23 g, saturated fat 13g, fibre 0g, sugar 7g, salt 1.8 g

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