The dish is popular in the winter when the long sweet pepper grows well.
Nutrition
Sweet pepper is a source of beta carotene, iron and vitamins A, B1, B2 and C.Ingredient
5 each long green chilies (prik nhum)
150 grams pork
1 tbsp. chopped fresh shiitake mushroom
1 tsp. chopped garlic cloves,
2 each coriander roots
5 – 6 each Black peppercorns
1 tsp. fish sauce
3 tbsp. tempura flour
½ tbsp. white sesame seeds
1 cup water
Vegetable oil for deep – frying
How-to
1. Pound the garlic, peppers, and coriander roots in a mortar until well blended.2. Combine the mortar mixture with the minced pork, mushroom and fish sauce in a bowl. Knead until well mixed.
3. Cut a slit in each chili and remove the seeds and membrane.
4. Stuff the each chili with the pork mixture.
5. Dissolve the tempura flour the water. Add the white sesame seeds. Stir until mixed.
6. Dip the stuffed chilies into the batter. Drop into very hot oil in a wok over medium heat. Deep-fry until they turn golden brown. Drain and set aside.
7. Serve on a plate.
