Homemade chilli poppers

Pickling the peppers:

Slice the peppers from top to tip, making sure you don’t cut all the way
through. You want to be able to stuff it.

Bring the vinegar, sugar, salt and seeds to the boil.

Boil or heat your preserving jar in the oven until piping hot.

Once boiling, add the chilies to the vinegar, stir for a few seconds,
add bay leaf and pour into the jar sealing tightly.

Leave to cool, and store for 2 weeks before using

Assembling the
poppers:

Remove the seeds making sure not to split them in half. Stuff with cream
cheese. Cut the spring roll pastry in half (2 rectangles per sheet). Place the
pastry in front of you, with the short side closest to you, in order for you to
roll upwards. Place the stuffed chilli horizontally on the pastry. Roll the
chilli over with the pastry so it is covered by one layer. Fold the bottom of
the pastry over the tip of the chilli, to make it tight to prevent leaking or
splitting. Roll the chilli to look like a cigar.

Seal with a small amount of cream cheese, to hold its shape during
frying.

Deep fry in hot oil, until crispy.

Serve with peppadew mayo or chilli sauce.

Peppadew mayo
Blend all the ingredients until smooth. Serve with the chilli poppers.

Reprinted with
permission of How
to Cook an Elephant.

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