Flavour Explosion Stuffed Banana Chilli Peppers in Sour Sauce

A deliciously different way to serve stuffed chillies. This Malaysian dish is perfect as a main course or starter. The green papaya stays crunchy even when cooked. The sauce contains tamarind which is delicious with seafood.

• Ready In: 25 mins
• Yields: 6 chillies

Ingredients

• 6  medium banana peppers
• 1⁄4 papaya
• 4  kaffir lime leaves
• 150  g  green shrimp meat, finely chopped
• 50  g  white fish fillets, pounded and broken up
• 1  tablespoon sambal oelek
• 2  cloves garlic, finely chopped or minced
• 1⁄4 cup cilantro leaf, finely chopped
• 1  spanish red onion, pureed or finely chopped

• SAUCE

• 1  tablespoon sambal oelek
• 2  tablespoons tamarind paste
• 1  tablespoon fish sauce
• 1  tablespoon palm sugar or 1  tablespoon brown sugar
• 2  tablespoons water

Directions

1. Slit the chillies open and remove the pith and seeds.
2. Peel and finely grate the green papaya.
3. Finely shred the kaffir lime leaves.
4. Combine all the ingredients (except the sauce ingredients and chillies) in a bowl and mash together well with a fork.
5. Stuff the mixture into the chillies so that they are full but the mixture will not fall out and chillies will still partially close.
6. You can use toothpicks to help.
7. Place all the sauce ingredients into a wok or saucepan with a lid.
8. Heat the sauce to the boil, stirring.
9. Place the chillies in the sauce, turn down the heat and cover the pot.
10. Steam or braise for about 5 minutes or until the chillies are softened and cooked.
11. Serve hot with the sauce poured over the chillies.