Fried Bell Pepper with Fish, Pork & Chicken Paste

Ingredients

• 1 case of Flamingo Fish Paste with Pork or Fish Paste with Chicken (adjust to your taste)
• Several bell peppers
• 2 green onions
• 1 small bunch of cilantro
• 1 tsp millet flour (corn flour)
• 2 tablespoons (20 ml) water or broth
• 1 pinch of salt

Directions

1. In a bowl, put Flamingo Brand Fish Paste with Chicken or Pork, a pinch of salt, and water.
2. Mince the green onion and cilantro.
3. Mix the chopped greens and cilantro into the fish paste with chicken/pork and mix well.
4. Cut the bell pepper in half and remove the seeds inside.
5. Sprinkle a small amount of millet flour into the pepper. The millet flour helps the mixed fish paste stay in the bell pepper and not fall off easily.
6. Stuff the mixed fish paste into the half bell peppers and smooth the surface.
7. In a wok, heat a thin layer of oil over high heat until almost smoking, then turn the fire low. Put the stuffed bell pepper into the oil until both sides are golden brown. Drain the pepper on a rack over a sheet pan.
8. Enjoy with Vietnamese chili sauce or Chinese-style garlic black bean sauce and white rice.