SPICY STUFFED CHILLIES

Spicy stuffed chillies image

These stuffed chillies are packed with flavour, great for spicing up a party menu

Provided by John Torode

Time 35m

Yield Serves 6 with other dishes

Number Of Ingredients 14

Ingredients

175g raw prawn , minced
85g water chestnut , drained
450g pork mince
2 tsp fish sauce
5 tsp shaohsing wine (or dry sherry)
2 tsp sesame oil
2 tbsp grated fresh root ginger
1 spring onion , finely chopped
16 long, mild green chillies (if you can't find them, use red and yellow Romano peppers, quartered)
2 tbsp vegetable oil
1 tbsp red curry paste
1 tbsp palm sugar
1 tbsp fish sauce
400g can coconut milk

Steps:

Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.
Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.

Nutrition Facts : Calories 336 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 23 grams protein, Sodium 1.8 milligram of sodium