Ingredients – stuffing
(makes 8-10 pieces)
- 400g lamb mince
- 80g common cabbage, thinly sliced
- 2 tsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tsp sesame oil
- 1 tbsp. potato flour, mix well with 3 tbsp. water
- a few pinch of salt & pepper
- 1 tsp sugar
- 1 egg
Other ingredients
- 4-5 banana chilies, sliced lengthwise & seeds removed
- 1 tbsp oyster sauce (replace with gluten free soy sauce for a gluten free option)
- 1tsp potato flour (or corn flour), mix well with 2tbsp water
- cooking oil for pan frying
Method
- In a food processing, process all ingredients for stuffing for approx. 2 minutes, or until it forms a smooth paste
- Firmly stuff the chilies with the paste
- Heat up some cooking oil in a frying pan, pan fry the stuffed chilies over low-medium heat, approx. 10-15 minutes, turn over once; you may like to put the lid on for 3-5 minutes to speed up the cooking; transfer the chilies to a serving plate
- In a saucepan, cook oyster sauce, potato flour mixture over low heat, stir constantly; remove the sauce from heat just before it starts to bubble; pour the sauce over the chilies
Wow, i’ve stuffed chillis middle eastern style, now I look forward to trying Chinese style. Thanks for the fabulous recipe
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