Crispy and Juicy Stuffed Peppers: Special Batter Recipe
Crispy and Juicy Stuffed Peppers: Special Batter Recipe
Making Delicious Fried Peppers with the Perfect Batter Ratio
When you stuff crisp peppers with a flavorful filling and fry them, their unique fragrance, combined with a satisfyingly crunchy and savory taste, creates an extraordinary delicacy. My husband absolutely loves this dish, so I made it as a side dish after a long time. They turned out so incredibly crispy and delicious when freshly fried! I’m sharing a detailed recipe that anyone can easily follow.
Fried Pepper Ingredients- 300g crisp peppers (about 5-6 peppers)
- 120g minced pork (lean cut)
- 0.5 bunch of chives (about 25g)
- 1/6 carrot (about 30g)
- 1/4 onion (about 40g)
- 1/4 block firm tofu (about 70g)
- 1/2 bunch glass noodles (about 20g, dried)
- A little all-purpose flour (for dusting)
- 1 cup tempura flour
- 1 cup carbonated water (chilled)
- 1 egg yolk
Pork Filling Seasoning- 1 Tbsp soy sauce for soup
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp soy sauce for soup
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the filling. Wash the carrots, onions, and chives thoroughly, then drain them. Finely chop them; this will help the filling mix smoothly without clumping.
Step 2
Squeeze out as much water as possible from the tofu using a sieve or cheesecloth. Excess moisture in the tofu can make the filling mushy and the fried coating soggy.
Step 3
Soak the glass noodles in lukewarm water for about 20-30 minutes until softened. Drain them well, then finely chop them using scissors. The glass noodles will add a pleasant chewy texture.
Step 4
Now, let’s make the filling. Gently pat the minced pork with paper towels to remove any excess blood. In a bowl, combine the minced pork with the finely chopped carrots, onions, chives, drained tofu, and chopped glass noodles. Add all the seasoning ingredients for the filling (soy sauce, sesame oil, salt, minced garlic, pepper) and knead the mixture thoroughly with your hands. Knead for about 3-5 minutes until all ingredients are well combined and slightly sticky.
Step 5
Wash the crisp peppers under running water, remove the stems, and make a lengthwise slit down one side. Carefully remove all the seeds. It’s best to cut only halfway through so the pepper stays intact for stuffing. You can use a spoon to easily scoop out the seeds.
Step 6
Carefully stuff the prepared pork mixture into each slit pepper. Be sure not to overstuff, as the filling might burst out during frying. A small spoon or spatula can help you distribute the filling evenly.
Step 7
Now, let’s make the batter. In a bowl, combine 1 cup of tempura flour and 1 egg yolk. Gradually add 1 cup of chilled carbonated water while whisking to achieve the desired consistency. The batter should be thick enough to coat the back of a spoon but still flow gently. Using carbonated water will make the fried coating extra crispy.
Step 8
Lightly coat the stuffed peppers with all-purpose flour. This dusting helps the tempura batter adhere better to the peppers, ensuring a crispier result and preventing the batter from peeling off.
Step 9
Dip the floured peppers into the prepared batter, ensuring they are thinly and evenly coated. Avoid a thick coating of batter, as it can become overwhelming. Check to make sure all parts of the pepper are covered by the batter.
Step 10
Heat a generous amount of cooking oil in a pan over medium-high heat to about 170°C (340°F). You can test the oil temperature by dropping a bit of batter; it should sizzle and float immediately. Carefully place the coated peppers into the hot oil, ensuring not to overcrowd the pan. Fry them, turning occasionally, until golden brown and crispy on all sides. Frying in batches helps maintain the oil temperature for optimal crispiness.
Step 11
Your crispy fried peppers, with a wonderfully crunchy exterior and a moist, flavorful pork filling inside, are now complete! They are best enjoyed immediately while hot. You can also serve them with a side of soy-based dipping sauce for extra flavor.
