Deep-Fried Stuffed
Green Peppers
Ingredients
oz 9250g) green peppers
2 eggs, separated
9 oz (250g) lean boneless pork
2 tsp. flour
1/2 tsp. scallions, chopped
1/2 tsp. cornstarch (cornflour)
1/2 tsp. fresh ginger, chopped
2 cups (500ml) vegetable oil for deep-frying
1 tsp. salt, or to taste
1/2 tsp. spiced pepper-salt
1 tbsp soy sauce
1/4 tsp. MSG (optional)
1/4 tsp. five-spice powder
Directions
- Wash, halve length-wise, and seed the
green peppers. Cut each half into two
triangles and dry well. Set aside.
- For the filling, mince the pork and
mix it with the scallions, ginger, salt,
soy sauce, five-spice powder, MSG (optional),
and half the egg white.
- Beat the rest of the egg whites with
the yolks and mix with the flour, cornstarch
and enough water to make a thick batter.
- Fill the inside of each piece of pepper
with the filling level to edges. Add coat
the filled side with flour.
- heat the oil in a wok over medium heat
to 350oF (175oC) or until a piece of scallion
green or ginger sizzles and moves about
rapidly when tossed into the oil. Dip
the filled side of each piece of pepper
into the egg batter and then drop it into
the oil , filled side down. Deep-fry until
the coating is golden brown, then remove,
drain well, and place in a dish, Sprinkle
with the pepper-salt and serve.
