chinese chicken, prawn and lap cheong stuffed peppers

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Chinese chicken, prawn and lap cheong stuffed peppers

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

These delicious Chinese stuffed peppers from chef Yvonne Poon are packed with juicy chicken, prawns and nuggets of lap cheong (cured Cantonese sausage).

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

Directions

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Chinese chicken, prawn and lap cheong stuffed peppers

Ingredients

Directions

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