These veggies are filled with a mix of shrimps and fish. A light alternative to serve during your BBQ!

Preparation time: 10 minutes
Type: Fish
Origin: China
Servings: 5

Ingredients

5 pointed peppers

10 small bell peppers

5 red peppers

5 green peppers

Stuffing

1 kg of Panga fillet

500g shrimps

2 spring onions

1 tsp grated ginger

1 tbsp oyster sauce

2 tsp light soy sauce

1 tsp shaoxing rice wine

1 tsp sesame oil

¼ tsp sugar

⅛ tsp ground white pepper

1½ tbsp cornstarch

1 egg

Preparation

Step 1: Defrost the panga fillet and shrimps and pat dry. If necessary, squeeze the liquid out using your hands. Put the panga fillet and shrimps in the blender (separately) and mix into a paste.

Step 2: Add the fish to the shrimps and add spring onions, ginger, oyster sauce, soy sauce, shaoxing rice wine, sesame oil, sugar, white pepper, cornstarch and egg.

Step 3: Mix everything together and make one large ball. Grab the ball with both hands and throw it back into the bowl at a height of approximately 10 cm. Repeat 50 times, so that the mixture becomes elastic, but simultaneously fluffy and soft.

Step 4: Cut the pointed peppers in long halves.

Step 5: Fill the vegetables with the stuffing and press in order to make the amount of filling consistent throughout the pepper.

Step 6: Place the fish-shrimp stuffing downward. Roast until golden brown and done.

Enjoy your meal!