Chinese chicken, prawn and lap cheong stuffed peppers - delicious. magazine

Ingredients

• 3 tbsp vegetable oil
• 150g lap cheong (2-3 sausages), finely chopped
• 150g free-range chicken thigh fillets, cut into bite-size pieces
• 50g raw peeled sustainable king prawns
• Small handful coriander, roughly chopped, plus leaves to serve
• ½ tsp finely grated ginger
• 1 spring onion, roughly chopped
• ½ tbsp light soy sauce
• 1 tsp shaoxing wine
• ¼ tsp sesame oil
• Pinch sugar
• Pinch ground white pepper
• 1 tbsp cornflour, mixed with 2 tbsp water, plus extra to dust
• 3 small mixed peppers
• For the sauce
• ½ tsp vegetable oil
• 1 garlic clove, finely grated
• 150ml chicken stock
• 1 tsp oyster sauce
• Dash sesame oil
• 2 tsp cornflour, mixed with 1 tbsp water