One of my favorite restaurants in Hong Kong was DimDimSum on Tin Lok Ln. Sadly the location moved, but I used to eat there once a week when I was in HK. A dish I always got was their pan fried seafood stuffed peppers. My pork and shrimp stuffed peppers dim sum are slightly different, but it does teleport me back to my beloved HK in the glory days.
The main difference with my recipe and the traditional dim sum version is that I put mine in the broiler for a few minutes instead of pan frying them. Chinese stuffed peppers are very different than Western style stuffed bell peppers or stuffed piquillo peppers.
How To Make Pork And Shrimp Stuffed Peppers Dim Sum
These peppers are quite a fun activity to make, so this is a good recipe to do with kids. In fact, I find many dim sum recipes to be great weekend cooking activities with kids as you can really get your (clean) hands dirty.
Ingredients For Stuffed Peppers Filling
- 250 grams Pork – minced
- 250 grams Shrimp – minced
- 2 tbsp Soy Sauce – light soy sauce works best here in this recipe
- 2 tbsp Oyster Sauce
- 1 tbsp Mirin – I used mirin because it is what I had on hand, but to keep it more authentic I would recommend a Chinese Shaoxing wine
- 1 tbsp Sugar
- 2 tsp Sesame Oil
- 1 tsp Garlic Powder – or one clove minced garlic
- 1 tsp Red Chili Flakes – optional
Mash everything together in a bowl until you have a sort of homogenous paste. You want to mash really well so the final mixture is extremely sticky. If you find the mixture to be too wet, add some potato starch a teaspoon at a time until you have a very sticky tacky shrimp and pork mixture. I find mashing everything together with your hands is a good way to mix.
Get about 15 long hot peppers. In China they use a pepper called a ‘long horn green chili’ but you can use whatever you like. I prefer my pork and shrimp stuffed peppers to be quite spicy, but you can even use bell peppers if you don’t like hot foods.
Stuff the peppers with your meat mixture and pack it in tightly. The mixture should be sticky enough that it does not fall out. Place all the peppers on a baking tray so the meat is facing upwards. Then place under the broiler at 200C or 400F for about 3-4 minutes. If you don’t have a broiler you can just place the tray in the oven at the same temp for about 10 minutes.
Place your pork and shrimp stuffed peppers on a small cute plate like you would get in a traditional dim sum restaurant. Drizzle over some more oyster sauce and sprinkle some seeds over the top for extra heat.
Tips & Tricks
- You can use sweet peppers if you want, but try to cut them in a curved way so they can hold the meat properly.
- If you don’t eat pork you can make this dish entirely with shrimp, just double the shrimp amount. Make sure to mince it extremely well so you get a good sticky paste.
- This pork and shrimp stuffed peppers recipe is often served with a black bean sauce instead of oyster sauce at proper dim sum restaurants. You can find a good recipe for black bean sauce in my Cantonese shrimp recipe.
Pork and Shrimp Stuffed Peppers Dim Sum
Equipment
- 1 Baking Tray
Ingredients
- 15 Long Green Chili Peppers in China they use longhorn peppers, but you can use any long green chili pepper you like
- 250 grams Pork minced
- 250 grams Shrimp minced
- 2 tbsp Soy Sauce light soy sauce works best here in this recipe
- 2 tbsp Oyster Sauce
- 1 tbsp Mirin I used mirin because it is what I had on hand but to keep it more authentic I would recommend a Chinese Shaoxing wine
- 1 tbsp Sugar
- 2 tsp Sesame Oil
- 1 tsp Garlic Powder or one clove minced garlic
- 1 tsp Red Chili Flakes optional
Instructions
- In a bowl add all the ingredients (except the peppers) and mash everything together with your hands. Mash until you get a homogenous sticky paste. If you find the mixture too wet then add some potato starch a teaspoon at a time and keep mixing.
- Halve the peppers and scrape out the seeds and veins. Stuff the peppers with a little bit of the meat mixture and place meat side up on a baking tray.
- Place the tray under the broiler at 200C or 400F for 3-4 minutes. If you don't have a broiler then place in a regular oven at the same temperature for around 10 minutes.
- Remove, plate, and drizzle with some more oyster sauce. Garnish with some of the chili seeds for extra heat.
