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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients (2 serving)
- 200g ground pork
- 1/2 block firm tofu
- 1/4 onion
- 1 green onion
- 7 green chili peppers
🧂 For the batter
- 1/2 cup of flour
- 1 cup of tempura flour
- 1/2 cup of cold water
- 1/2 cup of ice
- 1 cup of beer or sparkling water
🧂 For the stuffing seasoning
- 1 spoon soy sauce
- 1/2 spoon sugar
- 1/2 spoon mirin (sweet cooking wine)
- 1/2 spoon sesame oil
- 1/2 spoon minced garlic
- 1/4 spoon salt
- 1/4 spoon pepper
💰 Total: $9.7 for 2 servings
📄 Directions
- Finely chop the onion, the green onion, and one of green chili peppers. (The finer you chop, the easier it will be to fill the peppers.)
- Mash the tofu with a knife and squeeze out excess water using a cloth or paper towel.
- In a large bowl, combine the ground pork, chopped vegetables, and stuffing seasoning.
- Mix and knead the mixture firmly until it becomes sticky and holds together. (If the mixture doesn't hold well, you can add a little cornstarch or an egg.)
- Make a vertical slit in the chili and remove the seeds inside.
- Lightly dust the inside of the peppers with flour to help the filling stick.
- Stuff the peppers with the meat mixture.
- Lightly coat both sides of the stuffed peppers with flour.
- Roughly mix the batter ingredients together.
- Dip the stuffed peppers into the batter.
- Preheat the oil and fry the chili peppers.
- When they float to the top, take them out and then place them back in the oil 3-4 times.
- Place them on a strainer to drain the excess oil and prevent them from sticking together.
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