The mixture of shrimp paste and green peppers in pan-fried stuffed green peppers (ha yu yeung lot jiu ) is a marriage made in heaven. The stuffing is a paste made with minced shrimp and sometimes with fish meat. Restaurants vary widely in other ingredients added to their pepper paste. The stuffed peppers are pan-fried until the paste becomes slightly brown and crispy. This dish is best when accompanied by a mild black bean sauce. The firm and slightly crunchy texture of the pepper contrasts well with the salty seafood flavor of the paste.