Chillies Stuffed with Spicy Pork

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 them at room temperature as finger food. Easy to prepare ahead of time; these stuffed chillies will be a hit!

Table of Contents

Ingredients

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 tamarind paste
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
2 tablespoons water
½ teaspoon sugar

Method

Split each chilli lengthways to create a pocket, leaving ends intact. Remove and discard the seeds and pith.

Place the mince, lime leaves, coriander, soy, sambal oelek, garlic and ginger in a bowl. Mix until well combined. 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 the chillies over and cook chilli side down until cooked all the way through.

To make the sauce, place tamarind paste, fish sauce, chilli sauce, water and sugar into a small saucepan. Stir on high heat until boiling. Reduce to low heat and simmer for a minute until it thickens. Arrange chillies on a plate and pour the sauce over them. Sprinkle with chopped coriander.