4 peppers, red, yellow, orange and green, deseeded and derinded
2 large eggs, beaten lightly
2/3 cup (150 ml) 1/4 pt sunflower or corn oil
some salad leaves
500 g minced pork
1 tsp each finely sliced lemon grass, basil, and kaffir lime leaves,
or finely chopped thyme, tarragon and parsley
1 red chilli, deseeded and chopped finely, or 1 tsp chilli powder
2 tbsp finely chopped spring onions
2 garlic cloves, chopped finely
1 tbsp fish sauce or light soy sauce
1 tsp granulated sugar
2 large eggs, beaten lightly
2/3 cup (150 ml) 1/4 pt sunflower or corn oil
some salad leaves
500 g minced pork
1 tsp each finely sliced lemon grass, basil, and kaffir lime leaves,
or finely chopped thyme, tarragon and parsley
1 red chilli, deseeded and chopped finely, or 1 tsp chilli powder
2 tbsp finely chopped spring onions
2 garlic cloves, chopped finely
1 tbsp fish sauce or light soy sauce
1 tsp granulated sugar
method
1. Blanch the peppers in boiling water for 1 minute, drain and refresh them in cold water. Put them in a colander, and pat dry with some kitchen paper. Keep aside.
2. Put all the ingredients for the filling in a glass bowl, mix them with a wooden spoon or knead them by hand until they are all well mixed.
3. Fill the pepper segments with the filling, and chill them for 30 minutes.
4. Just before frying them, roll them in the beaten egg.
5. Heat the oil, preferably in a wok or a wide non stick shallow saucepan.
6. When the oil is hot, fry the stuffed peppers, 4 pieces at a time, stuffed side down, for 2 minutes.
7. Then turn them over and continue frying for another 2 minutes.
8. Turn them over once more and fry for 1 more minute.
9. Take them out with a slotted spoon and drain on a plate lined with absorbent kitchen paper.
Serve hot or cold on a plate lined with the salad leaves.
2. Put all the ingredients for the filling in a glass bowl, mix them with a wooden spoon or knead them by hand until they are all well mixed.
3. Fill the pepper segments with the filling, and chill them for 30 minutes.
4. Just before frying them, roll them in the beaten egg.
5. Heat the oil, preferably in a wok or a wide non stick shallow saucepan.
6. When the oil is hot, fry the stuffed peppers, 4 pieces at a time, stuffed side down, for 2 minutes.
7. Then turn them over and continue frying for another 2 minutes.
8. Turn them over once more and fry for 1 more minute.
9. Take them out with a slotted spoon and drain on a plate lined with absorbent kitchen paper.
Serve hot or cold on a plate lined with the salad leaves.
serving amount
serves: 16
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