Asian cuisine

Medium

Stuffed Jalapeños

A great party starter.

Chef Duc Tran

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

17.6 oz. Fresh prawns, peeled, deveined
10 count Jalapeños cut ends and remove seeds and ribs
10 count Large Red peppers cut ends and remove seeds and ribs
10 count Fresh string beans, cut ends and wash
1 tbsp. Shallots, minced
0.5 tbsp. Garlic, minced
0.5 tbsp. Ginger, minced
0.5 tbsp. Brown sugar
1 tbsp. Fish sauce
0.5 tbsp. Light soy sauce
1 tsp. Salt
1 tsp. Black pepper
1 tbsp. Cilantro chopped finely
1 tbsp. Vietnamese basil chopped finely
1 count Fresh lime (juiced)

Directions:

Finely dice up the prawns and put in a bowl.

Step 1

Making the stuffing: Mince the prawns finely and put them into a bowl. Add ginger, shallots, garlic, season with black pepper, salt and sugar. Drizzle in some fish sauce and soy sauce. Finely chop some cilantro and add it to the mixture. Mix well.

Step 2

Preparing the veggies: Blanch the string beans quickly in boiling water for 15 seconds, then ice bath string beans. Cut off the stem side of jalapeños and the chilis, remove the seeds and ribs inside.

Step 3

Stuffing: Oil your palms with some olive oil. Put a spoonful of stuffing inside each jalapeño/chili. For the string beans, tie double knots so they look like little pretzels. Put a spoonful of stuffing in the center of each string bean knot.

Step 4

Heat up a pan with some olive oil on medium heat. Add stuffed jalapeños and string beans, and fry for about 3 minutes on both sides until golden brown.

Step 5

Plating: On a plate, place a piece of banana leaf and sprinkle some chopped cilantro. Put the stuffed jalapeños and string beans on top. Squeeze on some fresh lime juice and garnish with cilantro.