This recipe is for stuffed peppers, and is one of my all-time favorite recipes. I have used hot peppers for this recipe, but the recipe can can be adapted to different vegetables including eggplants.
To make this, gather the following ingredients:
- Large Peppers - I used hot peppers for this, but you may substitute with Bell Peppers
- Fish paste
- 1 stalk of green onion
- Dried baby prawns
- You first need to chop the prawns and the green onion, then mix it evenly within the fish paste. You'll need to add roughly a tablespoon of cornstarch to help the ingredients bind together. The stuffing can be prepared ahead of time and stored in the refrigerator before use.
- Chop the peppers into large pieces such that you're keeping a cup shape in which to stuff it.
- Use a butter knife and apply a small amount of cornstarch to the inside of the pepper.
- Spoon enough fish paste to fill the pepper piece fully to the top.
- Use a butter knife and smooth off the top of the pepper with some vegetable oil
- Heat up a non-stick frying pan on medium heat and add vegetable oil. Pan fry the stuffed peppers with fish paste facing the pan and pepper facing up. This will take roughly 5 minutes on one side to cook well, perhaps even a couple minutes more. The stuff peppers should look carmelized on the top.
- Turn the stuff peppers over so that the pepperside is down on the pan, and cook for a couple more minutes.
- Make a sauce by adding a small amount of oyster sauce, 1/4 tsp cornstarch, a small amount of water, 1/4 tsp sugar, and soy sauce. Add the sauce to the pan and let it thicken. If you want to, you can now add a dash of rum to the pan as well.
- Plate and serve