Prawn-stuffed chillies with black bean sauce
Amy says: 'This classic and versatile stuffing of mashed and seasoned prawns can be used to stuff tofu, aubergines, okra or peppers. The mild chillies in this recipe are a particularly good match of flavour and texture.'
Ingredients
Metric
Imperial
- 600g of prawns, raw and peeled (frozen is fine)
- 1 1/2 tsp table salt
- 8g of potato starch, plus extra for dusting
- 1 pinch of freshly ground white pepper
- 10g of coriander stalks, finely chopped (optional), plus some leaves to garnish
- 1 egg white
- 10 mild red chillies, approx. 12cm long
- 1 dash of vegetable oil
Black bean sauce
- 1/2 tsp garlic cloves, finely minced
- 1/2 tsp fresh ginger, peeled and finely minced
- 1 tbsp of fermented black beans, (salted) rinsed
- 200ml of boiling water, or chicken stock
- 20ml of light soy sauce
- 2 tsp sugar
- 1 tsp potato starch, mixed to a paste with 2 tsp of water
- 1 1/2 tsp sesame oil
- 1 spring onion, sliced
Equipment
- Food mixer with paddle attachment
- Food processor
Method
Begin by making the prawn stuffing. Add half a teaspoon of salt to the raw prawns (ensuring they are defrosted if frozen) and rub them between your fingers for a few minutes to 'clean' them. Rinse off in running water and squeeze out as much liquid as you can from the prawns using a tea towel. Begin smashing the prawns into a paste with the flat of a Chinese cleaver and break them down further with the back of the knife, or blitz them into a paste using a food processor
- 1/2 tsp table salt
- 600g of prawns, raw and peeled (frozen is fine)
Place the mashed prawns, remaining salt, pepper, coriander stalks (if using) and potato starch into a stand mixer with a paddle attached and mix on a medium speed until the mixture is gluey. Add the egg white and mix again until the mixture is springy. Cover with cling film and place in the fridge for 1 hour
- 1 tsp table salt
- 1 pinch of freshly ground white pepper
- 10g of coriander stalks, finely chopped (optional), plus some leaves to garnish
- 8g of potato starch, plus extra for dusting
- 1 egg white
After an hour, return the prawns to the mixer and mix again to ensure the moisture is consistent throughout
Cut the chillies in half and remove the seeds and white membrane. Dust the inside of each chilli half with potato starch so they are completely coated
- 10 mild red chillies, approx. 12cm long
Take a tablespoon of the prawn filling and gently smooth it into the chilli cavity. Add more filling as required but not so much that the filling spills out over the edge. Repeat until all the chillies are filled
Preheat a wok or frying pan over a medium heat. Add the oil then place the stuffed chillies, prawn-side down, in the pan and cook for 2–3 minutes, until the prawn mixture is cooked through
- 1 dash of vegetable oil
Add the garlic, ginger and black beans to the pan and sauté until fragrant. Add 130ml of the water or stock and bring to a simmer, then add the soy sauce and sugar. Add in more stock as needed – you want just enough sauce to coat all the prawns
- 1/2 tsp garlic cloves, finely minced
- 1/2 tsp fresh ginger, peeled and finely minced
- 1 tbsp of fermented black beans, (salted) rinsed
- 200ml of boiling water, or chicken stock
- 20ml of light soy sauce
- 2 tsp sugar
Add the potato starch slurry to thicken the sauce and finish with the sesame oil and the chopped spring onion
- 1 tsp potato starch, mixed to a paste with 2 tsp of water
- 1 1/2 tsp sesame oil
- 1 spring onion, sliced
Transfer immediately to a serving plate and garnish with a handful of coriander leaves
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