Stuffed Finger Chillies


  • 10 pcs finger chillies, seeded and washed
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 2 tomato, chopped
  • 1 tbsp soy sauce
  • 1 tbsp canola oil
  • ¼ tsp ginger, grated
  • 100g ground pork
  • 50g shrimp, chopped
  • 50g whole
  • 1 tbsp chinese parsley [kinchay]
  • salt and pepper to taste


  1. Sauté garlic, onion and tomato in heated oil until tomato is wilted. Add soysauce and sauté for another 5 seconds. Turn off heat and set aside.
  2. Combine ground pork, chinese parsley, chopped shrimp, salt and pepper.Mix well. If you are mixing a larger batch,add 1 egg to bind the mixture.
  3. In a small baking pan, pour the sautéed onion-tomato mixture and spread it thinly. This will be the “bed” of the stuffed finger chillies.
  4. Stuff the finger chilli one by one by the ground pork mixture, top it with 1 shrimp.
  5. Bake for 20-30 mins at 250° or until the ground pork turns golden brown.