Chinese chicken, prawn and lap cheong stuffed peppers
These delicious Chinese stuffed peppers from chef Yvonne Poon are packed with juicy chicken, prawns and nuggets of lap cheong (cured Cantonese sausage).
Yvonne says: “Stuffed peppers can be sad, mushy rice things that sit awkwardly on the plate. Not these! Sliced and packed with a bouncy, fragrant filling studded with nuggets of lap cheong, they’re a delight – and bound to be inhaled as soon as they hit the table.”
Lap cheong also makes a star turn in Yvonne’s fried rice recipe.
Born in London with a Hong Kong heritage, Yvonne trained at Leiths School of Food & Wine. She then worked as a development chef, recipe writer and food stylist. Recently she’s been a chef at popular pop-up restaurant Poon’s Wontoneria in Fitzrovia, London.
Ingredients
- 3 tbsp vegetable oil
- 150g lap cheong (2-3 sausages), finely chopped
- 150g free-range chicken thigh fillets, cut into bite-size pieces
- 50g raw peeled sustainable king prawns
- Small handful coriander, roughly chopped, plus leaves to serve
- ½ tsp finely grated ginger
- 1 spring onion, roughly chopped
- ½ tbsp light soy sauce
- 1 tsp shaoxing wine
- ¼ tsp sesame oil
- Pinch sugar
- Pinch ground white pepper
- 1 tbsp cornflour, mixed with 2 tbsp water, plus extra to dust
- 3 small mixed peppers
For the sauce
- ½ tsp vegetable oil
- 1 garlic clove, finely grated
- 150ml chicken stock
- 1 tsp oyster sauce
- Dash sesame oil
- 2 tsp cornflour, mixed with 1 tbsp water
Method
- Put a frying pan over a medium heat and add 1 tbsp of the oil. Add the lap cheong and fry for 3 minutes, stirring, until fragrant and crisp. Lift out into a bowl.
- Put the chicken in a food processor and pulse to a coarse paste. Add the prawns and pulse again to create a smoother paste. Add the rest of the ingredients (except the 2 tbsp oil and the peppers) with a pinch of salt. Pulse until everything is combined into a smooth paste, then tip into the bowl with the lap cheong and mix to combine. Keep in the fridge until needed.
- Remove the stalks and seeds from the peppers, then follow the lines of the peppers to cut into segments. Cut each segment into similar-size pieces (around 7cm – we got 22 pieces in total). Dust the inside of each piece with a little cornflour, then spoon in the filling, pressing the mixture down so it’s flush with the edges of the pepper.
- Heat the remaining 2 tbsp oil in a large wide frying pan over a low heat, then put the peppers in, filling-side down. If you can’t fit them all in a single layer, work in batches or use a second pan. Turn the heat up to medium, cook for 1 minute, then cover and cook for a further 4-5 minutes. Remove the lid, flip the pieces over, then cook for another 5 minutes, occasionally gently shaking the pan, until the filling is cooked through.
- Meanwhile, make the sauce. Heat the oil in a frying pan over a medium heat, then fry the garlic for 30 seconds until fragrant. Pour in the chicken stock, oyster sauce and sesame oil, mix to combine, then bring to a simmer. Gradually stir in the cornflour slurry until the sauce is thick enough to coat the back of a spoon (you might not need all the cornflour slurry).
- Transfer the peppers to a serving platter, then pour over the sauce. Garnish with coriander leaves and serve with steamed rice (if you like).
Nutrition
- 398kcals Calories
- 28g (6.4g saturated) Fat
- 23g Protein
- 12g (7.4g sugars) Carbs
- 3.4g Fibre
- 3.1g Salt
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