150 g (5.3 oz) cream cheese
45 ml (3 tbsp) mayonnaise
5 ml (1 tsp) fresh ginger, finely grated
15 ml (1 tbsp) fresh coriander, chopped
8 – 10 Peppadew® Jalapeño Cones
100 g (3.5 oz) cake flour
2 eggs, beaten
150 g (5.3 oz) fresh white breadcrumbs
Oil, for frying
Sweet chilli sauce
Cucumber ribbon salad with sesame seeds
Place the cream cheese, mayonnaise, ginger and coriander into a mixing bowl and combine. Stuff the Peppadew® Jalapeño Cones with the filling mixture.
Place the flour onto a plate, the beaten eggs into a bowl and the panko crumbs into a separate bowl. Dip each Jalapeño popper into the flour and shake off any excess.
Then dip into the egg to cover and finally into the panko crumbs.
Repeat with all the poppers and chill for 30 minutes. Heat the oil in a pot or deep fat fryer.
Once the oil is hot, fry the poppers, in batches, for 2-4 minutes, or until golden and crispy.
Drain the poppers on paper towel and serve with a selection of sauces and a cucumber and sesame seed salad if desired.