Mix the prawns, the pig, Salt, the spring onion. chestnuts, soy and sherry.
Cut each of the peppers into three or four parts along. Remove seeds and thick membranes.
Fill each piece of pepper with the mixture; cut them in half. Hot 1 tablespoon oil in a wok or in a thick-bottomed frying pan; remove it so that the oil spreads across the base and sides. Put about half the pepper pieces with the filling down, v cook over medium-strong heat until they're made. Pass them to a fu ente, touch it and keep it warm.
Repeat the procedure described with the rest of the peppers. The exact cooking time will depend on the thickness of the filling.
To make the Sauce
Mix all the ingredients in the sauce until the cornmeal has dissolved. Put this mixture in the wok with the garlic and ginger and bring it all to the boil, gently stirring. Lower the heat and let it cook over a len ton fire during 1 minute or until the sauce is weighed. Serve the peppers in a bowl with the sauce on top.
Peppers can be prepared a few hours before cooking; keep them in the fridge. Cornmeal becomes clear in sauces, while wheat remains opaque and less attractive to the eye. Variation: to get a more "strong little sauce"", replace oyster sauce with 2 teaspoons of Chinese spicy soy sauce; or you can also add 2 teaspoons of chilli sauce by mixing the sauce ingredients.
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