Yield: 16 servings
|4||Peppers; (red, yellow, green|
|; and orange),|
|; de-seeded and|
|2 larges||Eggs; beaten lightly|
|150 millilitres||Sunflower or corn oil; ( 1/4 pint)|
|Some salad leaves|
|500 grams||Minced pork; (1lb)|
|1 teaspoon||Finely sliced lemon grass; basil and kaffir|
|; lime leaves, or|
|; finely chopped|
|; thyme, tarragon and|
|1||Red chilli; de-seeded and|
|; chopped finely, or|
|; 3/4 teaspoon chilli|
|2 tablespoons||Finely chopped spring onions|
|2||Garlic cloves; chopped finely|
|1 tablespoon||Fish sauce or light soy sauce|
|1 teaspoon||Granulated sugar|
FOR THE FILLING
Blanch the peppers in boiling water for 1 minute, drain and refresh them in cold water. Put them in a colander, and pat dry with some kitchen paper.
Put all the ingrdients for the filling in a glass bowl, mix them with a wooden spoon (or knead them by hand until they are all well mixed). Fill the pepper segments with the filling, and chill them for 30 minutes.
Just before frying them, roll them in the beaten egg. Heat the oil, preferably in a wok or a wide non-stick shallow saucepan.
When the oil is hot, fry the stuffed peppers, 4 pieces at a time, stuffed-side down, for 2 minutes. Then turn them over and continue frying for another 2 minutes. Turn them over once more and fry for 1 more minute.
Take them out with a slotted spoon and drain on a plate lined with aborsbent kitchen paper. Serve hot or cold on a plate lined with the salad leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.