Thai stuffed banana peppers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Merrell HKRT62B | ||
| 6 | Fresh banana peppers -- cut | |
| Side open -- remove seeds | ||
| ¾ | cup | Ground pork |
| 1 | Clove garlic -- chopped | |
| ½ | teaspoon | Fish sauce (Nam Pla) |
| ½ | Green onion -- chopped | |
| 1 | teaspoon | Fresh coriander -- chopped |
| 2 | tablespoons | Celery -- finely chopped |
| 2 | Eggs -- beaten | |
| 1 | dash | Black pepper |
| Oil for deep fry | ||
Directions
Mix all ingredients EXCEPT FOR THE OIL, EGGS AND PEPPERS. Spoon pork mixture into each pepper. Set aside. Heat oil until hot over medium heat. Dip each stuffed pepper into eggs and quickly put in hot oil.
Cook each for 3-4 minutes or until eggs turn golden brown. Remove from oil and place hot stuffed peppers over paper towel. Serve with hot cooked rice. Serves 2 as a main dish, 6 as an appetizer.
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