Serves 4-6
Preparation time: 20 minutes
Allow extra time for chilling
6 Wicked Hots Anaheim Chillies (or use Hungarian Wax or Banana Peppers)
Filling:
- 350 g pork mince
- ¼ cup kimchi, well drained, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Dressing:
- 2 Wicked Hots Cayenne Chillies, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
To serve:
- 12-18 Lettuce cups
- Fresh coriander sprigs and Thai Basil
- 2 teaspoons toasted sesame seeds
Method:
- Preheat the oven to 200C°. Cut the chillies in half lengthwise and remove the seeds.
- To prepare the Pickled Carrot, combine the rice vinegar and caster sugar in a medium bowl. Stir to dissolve the sugar then add the carrot. Toss to coat then set aside.
- Combine the pork mince, kimchi, garlic, ginger, soy sauce and sesame oil. Season with a little salt and pepper. Use the mixture to stuff the chillies. Place cut side up on a baking tray lined with baking paper.
- Cook in the oven for 15 to 20 minutes until the chillies are just softened and the pork is cooked.
- Meanwhile, prepare the Nuoc Cham Dressing. Place the peppers, garlic, sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 tablespoons cold water and stir until the sugar dissolves.
- Cut each stuffed chilli into 2 to 3 pieces. Place each piece into a lettuce cup and top with coriander, Thai Basil and sesame seeds. Drizzle over a little dressing.