Stuffed chillies & aubergine sticks

Stuffed chillies & aubergine sticks

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

This snack will transport you straight to the STREETS OF MONG KOK. It is typically consumed in quick succession with several other street food dishes, all while walking along the BUSY MARKET STREETS, where the neon lights are guaranteed to keep you awake no matter how full you are or what time of day it is. When made at home, this type of snack splits the difference between HEALTHY AND INDULGENT, and makes great party food too.

Ingredients

Quantity Ingredient
10 large fresh green chillies
2 chinese aubergines
50g cornflour
vegetable oil, for frying

The filling

Quantity Ingredient
1/2 a spring onion
100g raw, peeled and deveined prawns
100g skinless cod fillet, (swapsies: any white fish fillet)
100g cleaned squid tubes
1/4 teaspoon salt
A pinch white pepper
1 teaspoon pure sesame oil
1 tablespoon cornflour

The condiments

Quantity Ingredient
1 tablespoon sweet soy sauce, (kecap manis)
3 tablespoons hoisin sauce
3 tablespoons sriracha chilli sauce

Method

  1. Slice the green chillies in half and remove the seeds, keeping the chilli halves intact. Slice the aubergines (eggplants) into 3–4cm rounds, then carefully scoop out most of the centre of the aubergine pieces, cutting a rough cone shape while leaving a thin layer of flesh still at the base to keep the filling from leaking out, creating aubergine ‘shot glasses’ that can be filled with the mix. Spooning out half the aubergine flesh will allow space for the fish filling.
  2. Finely chop the spring onion (scallion) and set aside. Put the rest of the filling ingredients into a food processor and blitz on a high speed, until a smooth paste has formed. Open the processor and run a fork through the mix, to check for any large lumps of seafood or fish. Blitz once more for good measure, until completely smooth. Once smooth, add the chopped spring onion to the mix and fold in with a spatula or spoon.
  3. Lightly dust the inside of the chillies and aubergines with cornflour (cornstarch). Then spoon in the filling until it is flush to the edge of the vegetables.
  4. Traditionally these snacks are deep-fried; however, for home cooking, shallow-frying the stuffed veg will make them just as tasty and less oily.
  5. Fill a large frying pan with enough oil to shallow-fry the vegetables. Bring the oil to a medium heat and wait until you can feel the heat by holding your hand 5cm above it. Carefully lay the stuffed vegetables in the pan, fish side down, and fry for 4–5 minutes, until the fish mix is golden brown. Use a large spoon to baste each piece well with the hot oil. Once the fish mix has turned a golden brown, turn over and continue to fry the vegetables for a further 3–4 minutes, then add 4 tablespoons of hot water, cover the pan with a lid, and cook for a further 4–5 minutes. Once the vegetables are piping hot all the way through, remove the lid and allow to fry for a further 30 seconds. Place on a couple of sheets of kitchen paper to drain any excess oil.
  6. Serve hot, with a good squeeze of sweet soy sauce drizzled over the top and some hoisin and chilli sauce on the side.
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