Thai Stuffed Chili Peppers Cooking method
Stuffed chili pepper recipe Ingredients:
• 8-10 chilies with stems, plump enough to stuff (2-4 inches long)
- try red hot peppers, jalapeno, banana peppers, etc..
• 1 cup cooked shrimp, OR 1 cup cooked chicken/turkey (leftover roasted
chicken or turkey works well)
• 1 Tbsp. fish sauce
• handful of roasted peanuts
• 1 thumb-size piece galangal OR fresh ginger
• 2 cloves garlic
• 4 spring onions (green onions), only the lower "white"
part sliced (reserve long green stems for later)
• 1 egg
• handful of fresh coriander
• 1/4 tsp. black pepper
• 1 cup (or more) oil for frying (canola works well)
• BATTER:
• 1/2 cup flour mixed with 1/2 cup water, plus 1/4 tsp. salt
1. To clean the peppers, put on a pair of rubber or latex gloves (especially
if you wear contact lenses). If you don't want to wear gloves, just
be careful not to touch your eyes after handling the chilies (chili
oil will stay on your fingers for up to 24 hours).
2. To slice open the chilies: Make a single cut from just below the
stem down to the tip of the chili (be careful not to slice through
to the other side). Try to leave the stem on, as this will make the
chilies easier to handle, and also the stems are quite decorative.
3. Gently open up the chili (you may have to tear the top a little
to open it). Using a teaspoon, remove the seeds plus the inner lighter-colored
rind, leaving the chili empty. Tip: Once you've dug out most of the
insides, it helps to run the chili under cold water (opening it so
the water gets inside) - this will wash away any seeds that are left.
Set cleaned-out chilies aside.
4. To make the stuffing, place shrimp or chicken, fish sauce, peanuts,
galangal (or ginger), garlic, spring onion bulbs (reserve green stems
for later), egg, coriander, and black pepper together in a food processor
or chopper. Process well. (If you don't have a food processor, mince
the herbs, crush the peanuts, and chop up the meat, then mix everything
together by hand.)
5. Using a teaspoon, stuff this mixture into the peppers. Don't over-stuff.
The peppers should nearly be able to close.
6. To keep the peppers from coming open, use the spring onion stems
reserved from earlier. Wrap a stem around the middle of each pepper
and very gently tie it (if you pull too hard, the stem will break).
You needn't knot the stem - just tighten it and then cut off the excess
(if it's too long).
7. To make the batter, simply mix 1/2 cup flour with 1/2 cup water
plus 1/4 tsp. salt. Stir until the batter is more or less smooth.
Use a whisk if you have one.
8. Heat oil in a small frying pan, or in the bottom of your wok. The
oil should be at least 1 inch deep. When the oil begins to "snake"
(move) across the bottom of the pan, it should be hot enough. If you're
not sure, dip an end of one of the peppers into it. If the oil sizzles
around it, it's ready.
9. Turn heat down to medium (around #5-6 on the dial).
10. Working quickly, dip the stuffed peppers one at a time into the
batter and then carefully place them in the hot oil. Allow to cook
for at least 3 minutes on each side, or until peppers are golden-brown
(they may also start to resemble roasted peppers).
11. When done, remove and allow to drain on an absorbent towel or
paper towel.
12. Eat the peppers while they're still hot from the pan (or keep
warm in the oven until ready to eat). Enjoy as is, or serve with "Thai
Sweet Chili Sauce" for dipping (available at nearly any grocery
store, or look for it at Asian/Chinese food stores). ENJOY!
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