Name: Spicy stuffed chillies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6 with other dishes
Cuisine: Thai
Ingredients: 175g raw prawn minced; 85g water chestnut 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

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Spicy stuffed chillies

Spicy stuffed chillies

John Torode

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Serves 6 with other dishes

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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These stuffed chillies are packed with flavour, great for spicing up a party menu

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Son-in-law eggs

A star rating of 4.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the chillies

175g raw prawn

minced
85g water chestnut

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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Nutrition: per serving

kcal336
fat23g
saturates13g
carbs8g
sugars7g
fibre0g
protein23g
salt1.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2008

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A star rating of 5 out of 5.3 ratings

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