Bombas de Ají Amarillo

Bombas de Ají Amarillo

By
From
Andina
Serves
8
Photographer
David Loftus

Amarillo Chilli Bombs. At Casita Andina we call this the Russian roulette nibble – somewhere in the mix there is always a super-hot chilli, full of fire. Dare anyone to try. The combination of the crunchy amarillo chilli and the creamy mixture inside is perfect. For a vegetarian version, you can replace the bacon with the same amount of finely chopped asparagus.

Ingredients

Quantity Ingredient
12 amarillo chillies or medium-heat red chillies
micro herbs, such as marigold or coriander cress, or chopped chives or parsley, to serve
salt

For the filling

Quantity Ingredient
50g butter
1/2 small red onion, finely chopped
25g button mushrooms, very finely chopped
1 teaspoon Picante de Huevos, amarillo chilli paste
50g plain or gluten-free flour, plus extra for dusting
400ml full-fat milk
10g vegetarian parmesan-like hard cheese, grated
15g feta, crumbled
1 tablespoon olive oil
50g unsmoked back bacon, finely chopped

For the tempura batter

Quantity Ingredient
75g cornflour
50g gluten-free flour
1 teaspoon baking powder
100ml carbonated water
1 egg white, lightly beaten

Method

  1. First, make the filling. Heat the butter in a small saucepan over a low heat and add the onion and mushrooms. Sauté for about 10 minutes until the onion is soft and translucent, then add the chilli paste. Stir to combine, then sprinkle over the flour. Cook, stirring, over a low heat for 2–3 minutes until the butter and flour are combined and the flour has cooked out. Then, gradually add the milk, stirring continuously, until you have a thick béchamel. Stir in the cheeses. Keep stirring until they have melted, then remove from the heat. Blitz with a stick blender until smooth.
  2. Heat the olive oil in a small frying pan over a medium heat and fry the bacon until crisp and brown. Stir this into the béchamel.
  3. Prepare the chillies. Cut around the stem at the top of each chilli, then remove the insides: cut through the membranes, then insert a teaspoon and scrape along the inside of the flesh to scrape out the seeds. Take care not to tear the chillies.
  4. Pour the béchamel mixture into a piping bag and pipe it into each chilli, or simply spoon teaspoonfuls of the mixture into each chilli, making sure it reaches all the way to the bottom. Each chilli should hold 35–40g of the mixture. Cut the filled chillies into bite-sized (about 4cm thick) slices, if necessary, and set aside.
  5. Make the tempura batter by whisking all the ingredients together until smooth, then season with salt.
  6. Dust the stuffed chillies with a little flour – this will help the batter stick to them – then dip each chilli in the batter. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Carefully lower the chillies into the hot oil and fry until crisp and golden brown (about 4–5 minutes). Remove the chillies from the pan and set aside to drain on kitchen paper, then transfer to a serving platter, sprinkle with the herbs and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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