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Stuffed Jalapeños
Pork and shrimp stuffed jalapeños are one of my family’s favorite dishes to make at home. Some of us eat spicy and some of us don’t —so that’s why we soak some in water to make the flavor more mild.
My grandma made this for me almost every week after school to go with some rice and vegetables. This dish also is very nostalgic because every time I ate a super spicy jalapeno, my grandma would always laugh at me. Hope you enjoy my grandma’s recipe!
INGREDIENTS YOU NEED FOR YOUR STUFFED JALAPENOS:
- jalapeno
- corn starch
- corn oil (to fry)
- garlic cloves, roughly chopped
- water
Filling:
- ground pork
- shrimp
- soy sauce
- salt
- chicken bouillon
- olive oil
- corn starch
- egg
STEPS TO MAKE THE STUFFED JALAPENOS:
- Cut off the stems of the jalapeno. Then, cut them off in half and take out the seeds. Make sure you wear gloves to do this so your hands don’t burn later.
- (optional) Soak the jalapeno in water for 1-4 hours. Then pour out the water. This method helps to make the jalapenos less spicy.
- Mince 10-14 pieces of shrimp until it forms a paste.
- To make the filling, mix ½ pound ground pork, minced shrimp, ½ tbs 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.
- 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 press down to ensure it sticks to the jalapeno.
- Heat pan to medium heat. Once the pan is hot, add 2-3 tbs oil. You may need to fry the stuffed jalapenos in a few batches. Overcrowding them will make them not as crispy.
- Fry jalapeno for 4 minutes with a cover. Then, add 2 tbs water to the pan and cover for 2 minutes.
- Flip the jalapeno over and add some chopped garlic to the oil. Fry for one more minute. Enjoy with some hot rice!
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4.80 from 5 votes
Stuffed Jalapeno with Pork and Shrimp
Pork and shrimp stuffed in jalapenos.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 8 people
Calories: 194kcal
Author: Dana
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
- ½ tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon chicken bouillon
- 1 tablespoon olive oil
- 1 tablespoon corn starch
- 1 egg
Instructions
Cut off the stems of the jalapeno. Cut jalapeno in half and take out the seeds. Make sure you wear gloves to do this so your hands don't burn later.
(optional) Soak the jalapeno in water for 1-4 hours. Then pour out the water. This helps to make the jalapenos less spicy.
Mince the shrimp until it forms a paste.
To make the filling, mix ground pork, minced shrimp, soy sauce, salt, chicken bouillon, olive oil, and corn starch. Mix in one direction for 50+ times until the filling is gelatinous and sticks together.
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 press down to ensure it sticks to the jalapeno.
Heat pan to medium heat. Once the pan is hot, add 2-3 tbs oil. You may need to fry the stuffed jalapenos in a few batches. Overcrowding them will make them not as crispy.
Fry jalapenos for 4 minutes with a cover. Then, add 2 tbs water to the pan and cover for 2 minutes.
Flip the jalapeno over and add some chopped garlic to the oil. Fry for one more minute. Enjoy with some hot rice!
Video
@cookwithdana Reply to @calvinhobbes3 my grandma loves sharing her family recipes ❤️ #chinesefood
♬ Futari No Kimochi – Original – Kaoru Wada & Innuyasha
Nutrition
Calories: 194kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 523mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg
Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊
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Reader Interactions
Comments
Kelli says
We’ve been coming back to your Stuffed Jalapeno recipe for years now and it’s always been a crowd favorite! Definitely reminds us all of our canto grandma’s cooking (but even better!)
We also love using this filling mixing technique in all of our ground pork recipes – they come out perfectly every time.Thanks again for sharing!
Reply
alex says
make this all the time, love it!Reply
Alexandria says
What kind of side vegetables do you suggest having with this meal?
Reply
Cook With Dana says
I love eating this with choy sum or bok choy ◡̈ We boil or saute these vegetables with garlic and ginger.
Reply
Charlie Bee says
Dana I keep having issues with the filling sticking to the peppers
Is there anything U can add to help with this problem
Thx
Charlie Bee 🐝Reply
Cook With Dana says
Hi Charlie Bee! Definitely sprinkle some cornstarch on the jalapenos before filling them. Also it helps to push the filling on the jalapenos to make sure it sticks well◡̈
Reply
jennifer lopez says
So delicious 🤤 I might just make them as little patties for my kids since they’re kinda picky with veggies lolReply
Esme says
Loved making it! It came out greatReply
