Spicy stuffed chillies

• raw prawn↗175g g

  minced

• water chestnut85g g

  drained

• pork mince↗450g g
• fish sauce↗2 tsp tsp
• shaohsing wine↗5 tsp tsp

  (or dry sherry)

• sesame oil↗2 tsp tsp
• grated fresh root ginger2 tbsp tbsp
• spring onion↗1

  finely chopped

• long, mild green chillies16

  (if you can't find them, use red and yellow Romano peppers, quartered)

• vegetable oil↗2 tbsp tbsp
• red curry paste↗1 tbsp tbsp
• palm sugar↗1 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• can coconut milk↗400g g

Step-by-step instructions

1. 1

   Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.

2. 2

   Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.

3. 3

   Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.