For the chillies
- 175g raw prawn, minced
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 85g water chestnut, drained
An ingredient with a very unusual, utterly reliable crunch and…
- 450g pork mince
- 2 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 5 tsp shaohsing wine (or dry sherry)
- 2 tsp sesame oil
- 2 tbsp grated fresh root ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 16 long, mild green chillies (if you can't find them, use red and yellow Romano peppers, quartered)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
For the sauce
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.