Stuffing minced meat or seafood into vegetables is a typical Cantonese way of combining both meat and vegetable in cooking to please the most fussy eater. In this recipe, we use raw prawns and mini sweet bell peppers, but you can also replace one of the colour pepper to chilli pepper instead.
16 mini sweet tricoloured peppers or 250g red, yellow & green bell peppers
250g raw shelled prawns
1/2 tsp salt
1/2 tsp ground white pepper
1/2 tsp sesame oil
5 tbsps cooking oil for shallow-fry
1/2 tsp sesame oil. 4-5 tbsps ready cooked ultimate satay sauce
If use mini sweet pepper, cut them in halves and remove the seeds. If use larger bell peppers, into 4cm pieces and remove the seeds.
Devein the prawns and use kitchen paper to pat-dry before putting them into a food processor. Add salt, ground pepper and sesame oil into the processor and mince the prawns to a fine paste.
Use a teaspoon to scoop the prawn paste and generously filled each piece of cut pepper above the rim to form a mound.
Put cooking oil into a wok and heat the oil hot enough for shallow-fry, place the stuffed peppers in small batch with the filling side down in the wok, lower the heat slightly to fry until the surface of the fillings are golden brown. Turn the stuffed peppers over to fry the other side, as soon as you notice the liquid release from the peppers, remove them from the wok and place on kitchen paper to drain off excess oil. Continue to fry the stuffed peppers in small batches until finish.
discard the oil and clean the wok to cook the next step.
Heat the ready-made satay sauce in wok, add all the fried peppers into the wok and gently stir to bind the sauce to the stuffed peppers, Add more ready-made satay sauce if preferred, if the sauce is too thin, use a little water ago mix 1/2 tsp cornflour and add to the wok to thicken the sauce.
Serve this dish with boiled rice.
Recipe source: (http://ow.ly/ZnN7g)