Prawn and Snapper Chile Relleno Recipe

Prawn and Snapper Chile Relleno Recipe

Prawn and Snapper Chile Relleno 

Makes six


  • Six poblano peppers, roasted, deseeded and deveined – you can also peel the skin if desired (these can be found at your local green grocer)
  • ½ cup mozzarella cheese
  • 2 Tbsp sour cream
  • 12 small prawns or shrimps, chopped
  • 1 cup snapper, finely diced
  • ¼ red onion, finely chopped
  • 2 Tbsp jalapenos chopped or 1 fresh jalapeno diced
  • ¼ cup coriander
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 2 eggs separated
  • ½ cup flour
  • Sriracha mayo for dipping sauce
  • Olive oil and rice bran oil for frying – approx ¼ cup of each


1) In a bowl, combine the cheese, sour cream, prawns, snapper, onion, jalapeños, coriander, lemon zest and salt and pepper.

2) Heat a small frying pan on medium and add the snapper and prawn mixture. Cook for 3-4 minutes until fish and prawns are just cooked. Set aside. Add more cheese if desired.

3) Whisk the egg whites until they form stiff peaks then add the yolks one at a time until combined. Put the flour on a dinner plate and set aside.

4) Gently stuff the peppers with the snapper and prawn mixture and set aside.

5) In a large frying pan on medium/high heat add the olive oil and rice bran oil.

6) Coat the stuffed peppers in the flour, then egg, add to the hot oil and fry, turning to coat all sides until golden in colour.

Serve as an appetiser with sriracha mayo or with white rice as a main meal. ENJOY! 

   This article is reproduced with permission of   
New Zealand Fishing News

February 2021 - Bea Bagnall
Re-publishing elsewhere is prohibited

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