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Ingredients
- Red chili - 8 pieces
- Green chili - 8 pieces
- Prawns - 50 grams
- Squids - 100 grams
- Rice wine - ½ tablespoon
- Sesame oil - 1 tablespoon
- Cornstarch - 2 teaspoons
- Salt and pepper to taste
- Cooking oil - 4 tablespoons
Method
- Cut open chili and remove
seeds, wash and drain dry.
- Shell and de-vein prawns,
remove tail from squid, Wash and drain dry.
- Mince prawns and squids with a
food processor, add rice wine, sesame oil, cornstarch, salt and
pepper and mix well in a bowl then stuff into chili.
- Heat oil in pan and fry the
chili until the stuffed seafood is cooked.
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