Crispy Stuffed Green Peppers
Pork and Water Chestnut

Crunchy on the outside and tender on the inside, these traditional fried green peppers are packed with seasoned pork shoulder and crunchy water chestnuts.

Ingredients

• 500 g green peppers
• 300 g pork shoulder
• 50 g pearl water chestnuts
• 30 g Chinese chives
• 30 g green onions
• 1 egg
• 50 g crispy frying flour
• 20 g starch
• 1 tsp five-spice powder
• 1 tsp white pepper powder
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• to taste cooking oil

Instructions

1. 1Core and de-seed the green peppers

   

   Take straight green peppers, then core and completely de-seed them so they achieve the desired level of spiciness.

   Tip: Ensure all seeds and cores are removed thoroughly.
2. 2Cut the pork shoulder

   

   Take the pork shoulder and cut it into 3cm small pieces using a knife on a cutting board.

   Tip: Cutting into uniform small pieces makes the subsequent mincing process much easier.
3. 3Chop chives and green onions

   

   Prepare some Chinese chives and green onions, then chop them finely on a cutting board.

   Tip: Fresh aromatics add essential flavor to the meat filling.
4. 4Mince the pork using a food processor

   

   Place the pork pieces into an electric food processor to mince the meat quickly rather than hand chopping.

   Tip: It is recommended to mince it finely so that stuffing the meat later becomes much easier.
5. 5Add pearl water chestnuts

   

   Add some pearl water chestnuts into the food processor to incorporate a crunchy texture into the stuffing.

   Tip: Do not mince the water chestnuts too finely; keep them in larger pieces for better texture.
6. 6Mix filling ingredients and seasonings

   

   Pour all prepared vegetables into the minced meat, add an egg, five-spice powder, white pepper powder, chicken bouillon, salt, sugar, fish sauce, and light soy sauce, then stir well clockwise.

   Tip: Stir consistently in one direction to help the meat mixture bind together properly.
7. 7Stuff the green peppers

   

   Take the prepared green peppers and stuff them with the seasoned meat filling until full, ensuring the filling is packed evenly without pressing too hard.

   Tip: Avoid over-stuffing or packing the meat too tightly so the peppers dont split during cooking.
8. 8Sprinkle starch on peppers

   

   Sprinkle an even layer of starch onto the stuffed green peppers. This increases adhesion so the batter coats the peppers securely during frying.

   Tip: Apply a light, even dusting to ensure the batter clings tightly without clumping.
9. 9Prepare the batter

   

   Pour crispy frying flour into a glass bowl. Alternatively, make your own batter by combining an egg liquid, a small amount of clean water, and stirring until free of lumps, then mix in a little cooking oil thoroughly.

   Tip: Stir the batter until completely smooth and lump-free, then mix in a touch of oil to improve the frying texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions