Stuffed Jalapeno with Pork and Shrimp

Jalapeno stuffed peppers with minced pork and minced shrimp.

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4.84 from 6 votes

Stuffed Jalapeno with Pork and Shrimp

Pork and shrimp stuffed in jalapenos.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Main Course

Cuisine: Chinese

Servings: people

Calories: 194kcal

Author: Dana Rao

Ingredients

15-20 Jalapeno cut in halves and take out seeds
½ tablespoon corn starch sprinkle on jalapeno
¼ cup corn oil to fry
5-8 garlic cloves roughly chopped
2-3 tablespoon water

Filling

½ pound ground pork
10-14 large shrimp de-veined and peeled then mince
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon chicken bouillon
1 tablespoon olive oil
1 tablespoon corn starch
1 egg
1 tablespoon shaoxing cooking wine optional

Instructions

Cut off the stems of the jalapeno or bell pepper of choice. Then, cut them off in half and take out the seeds. Make sure you wear gloves if you're working with jalapenos!
Mince 10-14 pieces of shrimp until it forms a paste.
To make the filling, mix ½ pound ground pork, minced shrimp, 1 teaspoon soy sauce, 1 teaspoon salt, 1 teaspoon chicken bouillon, 1 tbs olive oil, 1 tbs corn starch, and 1 egg.
Mix in one direction for 50 times until the filling is gelatinous and sticks together. Add 1 tablespoon of water in the beginning and middle of mixing. This produces a more tender filling.
Sprinkle some corn starch on the inside of the jalapeno to ensure that the filling sticks to the jalapeno during frying. If you skip this step, the filling and the jalapeno might fall apart during cooking.
Place the filling in the jalapeno and set aside for pan-frying.
Heat pan to medium heat. Once the pan is hot, add 2 tablespoons oil. Add the jalapenos face down and give it a gentle push so the meat adheres to the jalapeno more. Fry jalapeno for 4-5 minutes with a cover.
Flip the jalapeno over and add some chopped garlic to the oil. Fry for 1-2 minutes until the jalapeno slightly softens. Be careful not to burn the garlic.

Video

@cookwithdana
Reply to @calvinhobbes3 my grandma loves sharing her family recipes ❤️ #chinesefood
♬ Futari No Kimochi - Original - Kaoru Wada & Innuyasha

Notes

If you are using jalapenos (the traditional way!) and you can't eat spicy, I recommend to soak in water 1-4 hours. Then pour out the water. This helps to make the jalapenos less spicy.

When mixing the pork filling, slowly add in the water (1 tablespoons at a time) in the beginning and middle. This helps create the bouncy and tender filling.

Mince the shrimp as finely as possible so you can ensure that each bite has shrimp inside. In addition, chopping the shrimp finely creates this bouncy texture in your filling.

Nutrition