Manganji peppers stuffed with meat
This recipe is an adaptation of the basic wonton paste. The original recipe calls for edamame beans, but this recipe does not require them. When steamed, water will come out, but be careful not to throw it away as it is packed with flavor
How to make it
1
Cut off the tip and stem of the Manganji peppers, cut them into halves, remove the seeds, coat them in potato starch, and stuff them with the basic wonton filling (see separate recipe)
2
Place in a steamer and steam for about 5 minutes
3
Heat a frying pan over high heat, add the scallion oil, ginger, and all-purpose sauce, and simmer gently. Add the steamed [2] along with the juices, and mix well with the sauce
4
Remove from heat, transfer to serving bowls, and pour over any sauce remaining in the frying pan
Ingredients for 2 people
-
- Manganji chili peppers
- Three
-
- Basic wonton sauce (with edamame beans)
- About 50g
-
- potato starch
- A little
-
- Scallion oil
- 1 tsp
-
- finely chopped ginger
- 1/2 tsp
-
- All-purpose
- 3 tablespoons
[PR]
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