Ingredients
- 3 Chinese pork sausages (Kam Yen Jan)
- 2 Cloves garlic, minced
- 3 Scallions, white and green parts separated
- 3 Eggs, whisked
- 20 Jalapenos (or other fat chilis), sliced in halves lengthways.
- SAUCE:
- 1.5 Tbls Light soy sauce
- 2 Tsp Lee Kum Kee Premium oyster sauce
- 1 Tbls shaoxing wine
- 1/2 Tsp sesame oil
- 1 Tsp Tapioca starch mixed with 1/2 cup water
- Pinch white pepper
- TO SERVE:
- Scallions, green part sliced thin
- Chili, sliced thin
- Salt, to taste
- Toasted sesame seeds
- Cracked white pepper
Method
- Heat your oven to 180C.
- Slice your sausages in halves lengthways and slice the haves in halves again. Chop each quarter into small slices.
- Chop the white part of the scallions into small pieces.
- Heat a small frying pan to medium heat and add the sausage pieces, fry until just starting to crisp, add in the garlic and scallions (white part only), and fry briefly until garlic is fragrant. Remove from pan and allow to cool slightly.
- Line a baking sheet with baking paper and place a wire rack on top. Using a teaspoon or knife remove the membrane and seeds from each chili half.
- Fill each chili half with the sausage mixture and place on the metal baking rack. The amount you will need will depend on the size of the chili, I found about a teaspoon was enough.
- Add a pinch of salt to your whisked eggs and pour them into a squeezy sauce bottle. This part is optional but it is a lot less messy using the bottle. Squeeze egg mixture into each chilli, once all the chilis have egg mixture go back to the first chili and top them up with more egg if needed.
- Place the tray into the oven and bake until the egg is cooked (approximately 8 minutes)
- SAUCE:
- Whilst the poppers are baking whisk together the soy, oyster, wine, sesame oil, pepper and starch mix in a small saucepan and bring to the boil. Simmer until sauce thickens slightly.
- TO SERVE:
- Place the sauce, scallions, chili, sesame seeds and white pepper in bowls on a large platter along with the poppers so everyone can help themselves. To eat, place some poppers on a plate and drizzle with the sauce, sprinkle sesame seeds and garnish with chili, scallions and cracked pepper if desired. Pop them into your mouth... yum!
Product used in recipe
- Lee Kum Kee - Premium Oyster Sauce