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Ingredients:
4 large capsicums
150g chopped pork
100g raw, shelled shrimp
20g dried shrimp
1 hot red chilli
Mixture1(1/2t salt, 1/2t sugar, 1/4t black pepper, 1T cornstarch)
Mixture2(1T chopped fermented black beans, 2 cloves garlic - chopped, 2
slices ginger root - chopped)
Mixture3(1T soy sauce, 1/4t salt, 1/4t sugar, 1/2C water)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse dried shrimp and soften in warm water, drain. Separately chop
dried shrimp, fresh shrimp and chopped pork until fine; add Mixture1 to
chopped shrimp and throw mixture lightly against inside of mixing bowl
to combine thoroughly (filling).
2)Cut each capsicums into 3 sections and remove seeds; trim each
section of capsicums to a 2-inch circle and sprinkle inside of
capsicums with cornstarch; fill cavity of capsicums with filling and
smooth filling surface with the underside of spoon.
3)Heat pan and 6T oil; place stuffed capsicums in pan (meat-side down)
and fry 1 minute until golden brown. Push capsicums to the side of pan
and add Mixture2; stir-fry until fragrant and add Mixture3, returning
peppers to the center of pan. Cover and cook 10 minutes over low heat
until liquid is almost dry; remove to serving plate, garnish with
shredded chilli; serve.
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