Stuffed and Fried Chili Peppers
Crispy, golden-fried chili peppers stuffed with a savory pork filling. These bite-sized treats pack a spicy punch with a satisfying crunch in every mouthful.
Story
A popular street food snack that balances heat with savory richness. The key is getting the filling just right and maintaining oil temperature for an even, crispy finish.
Ingredients
Fresh jalapeño or serrano peppers
10-12 whole peppers
Ground pork
200g
Egg
1 large
All-purpose flour
1/2 cup
Cornstarch
1/4 cup
Salt
1 teaspoon
Black pepper
1/2 teaspoon
Garlic cloves, minced
2 cloves
Soy sauce
1 tablespoon
Vegetable oil for frying
2 cups
Instructions
1
Prep the peppers
Cut the chili peppers into 2-inch sections. Carefully remove the seeds and inner membranes to reduce some heat while keeping that signature spiciness. Set aside.
2
Make the filling
In a mixing bowl, combine the ground pork with soy sauce, minced garlic, half the salt, and a pinch of pepper. Mix until everything is well incorporated and slightly sticky in texture.
3
Stuff the peppers
Take a small spoonful of the pork filling and carefully stuff it into each pepper segment. Pack it in gently but make sure it's snug. Repeat until all peppers are filled.
4
Prepare the batter
Whisk together the flour, cornstarch, remaining salt, and enough water to create a smooth, slightly thick batter. The consistency should coat the back of a spoon.
5
Fry until golden
Heat oil in a deep pan to 350°F (175°C). Dip each stuffed pepper into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4-5 minutes, turning occasionally, until deep golden brown and crispy. Remove and drain on paper towels.
6
Serve hot
Let cool briefly before serving. These are best enjoyed warm and fresh, perhaps with a side of sweet chili sauce or mayo for dipping.
