Slice the green chilies in half and remove the seeds.

Spread tempura flour in a bowl and coat the inside of the chilies.

Finely chop the crab sticks.

Mix the egg with a pinch of salt and a dash of pepper.

Fill the coated chilies with the crab stick mixture and arrange them in a pan.

Heat the pan over medium heat, add cooking oil, and cook for 1–2 minutes.

Flip the chilies and cook on low-medium heat until done.