serves
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 large red or green bullhorn peppers
- 125 ml (½ cup) milk
- 2 eggs
- 2 tsp soy sauce
- 150 g (1 cup) plain flour
- 250 g white sesame seeds
- canola oil, for deep frying
- sweet chilli sauce, to serve
Stuffing
- 350 g green King prawn meat, coarsely chopped
- 2 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 10 g ginger, grated
- 2 garlic cloves, finely grated
- salt and white pepper, to taste
- 1 egg white
- 4 spring onions, white part only, thinly sliced
Chilling time: 15 minutes
Instructions
- For the stuffing, place all the ingredients except the egg white and spring onion in a large bowl and stir to combine well. Transfer to a food processor, add the egg white and blitz just until it becomes a mousse-like texture. Transfer to a bowl and stir in the chopped spring onions.
- Slice the peppers into 2.5 cm-thick circles, then remove the seeds with a small knife. Place on a baking paper–lined tray. Spoon the stuffing mixture into each round until full, then smooth the top with a palette knife.
- Whisk the milk, eggs and soy sauce together in a shallow bowl. Place the flour and sesame seeds on separate trays. Working one at a time, coat the stuffed peppers with flour, then dip into the egg wash and back into the flour. Let it dry for at least 1 minute, then dip back into the egg wash, followed by the sesame seeds to create a nice, even coat. Refrigerate the coated peppers for at least 15 minutes before frying.
- Preheat the oil in a deep-fryer or large deep saucepan to 180°C. Gently place the peppers into the hot oil and fry for 4-5minutes or until golden. Drain very well on paper towel. Serve hot with sweet chilli sauce on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
