I got this recipe from my mother-in-law years ago. I’m not sure where she got it from, but these stuffed chillies became a staple on our picnic days, or as finger food with guests on our boat. Serve them hot as a light meal with salad, or serve at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!
12 long chillies
500g pork or chicken mince
2 kaffir lime leaves, finely shredded & chopped
3 tablespoons finely chopped coriander
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 cloves garlic, finely minced
1 teaspoon ginger, finely minced
oil for shallow frying
2 tablespoons chopped coriander
2 tablespoons tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
½ teaspoon sugar
Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.
Combine the first 8 ingredients in a bowl. Using a teaspoon, fill each chilli with the mince mixture until slightly bulging — smooth filling with the back of a wet spoon.
Heat some oil in a large frying pan on medium. Add chillies, mince side down, and cook for 5 minutes until lightly brown, turn over and cook chilli side down until cooked all the way through.
To make the sauce, place all ingredients into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute or two until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.
*Make mini meatballs with any leftover mince mix.
*Concentrated tamarind sauce can be used instead of tamarind paste.
*Hot chilli sauce can replace the Sambal Oelek
*Use a mix of red and green chillies for an appealing look.
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