Friday, October 23, 2009

Stuffed Hot Peppers Dim Sum Style

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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
To make the stuffed peppers:
  1. 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.
  2. Chop the peppers into large pieces such that you're keeping a cup shape in which to stuff it.
  3. Use a butter knife and apply a small amount of cornstarch to the inside of the pepper.
  4. Spoon enough fish paste to fill the pepper piece fully to the top.
  5. Use a butter knife and smooth off the top of the pepper with some vegetable oil
  6. 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.
  7. Turn the stuff peppers over so that the pepperside is down on the pan, and cook for a couple more minutes.
  8. 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.
  9. Plate and serve

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