Thai stuffed banana peppers

Yield: 2 servings

Measure Ingredient
\N \N Merrell HKRT62B
6 \N Fresh banana peppers -- cut
\N \N Side open -- remove seeds
¾ cup Ground pork
1 \N Clove garlic -- chopped
½ teaspoon Fish sauce (Nam Pla)
½ \N Green onion -- chopped
1 teaspoon Fresh coriander -- chopped
2 tablespoons Celery -- finely chopped
2 \N Eggs -- beaten
1 dash Black pepper
\N \N Oil for deep fry

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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