Recently I’ve been seeing shishito peppers everywhere&... On local menus, in the maqui berry farmers market, in food magazines.
Actually, the final several haute restaurants we’ve dined in, offered them being an appetizer.
These mild smoky asian peppers create a marvelous party snack and therefore are full of flavor. Roasting them appears is the most typical cooking method, yet I’ve found they're fabulous fried tempura style.
Since the skin and flesh from the shishito peppers are thin, they prepare very rapidly and retain their vibrant eco-friendly color.
Frying shishito peppers inside a thin beer tempura batter, provides them an easy crunchy coating and accentuates their natural smoky essence.
Much like poblano peppers, shishitos are usually mild and smoky. Yet you will find a spicy one every now and then, and so do a tall beverage available whenever you’re prepared to join in.
I’ve paired the Tempura Shishito Peppers with Korean Mayo, created using Go Chu Jang sauce. This spicy-sweet mayonnaise adds yet another level as well as heat, in addition to awesome contrast towards the steamy peppers.
With your vibrant flavor, I possibly could dip and crunch all day long lengthy.
Prepared to get began?
To create Tempura Shishito Peppers with Korean Mayo, heat a sizable pot of fry oil and whisk together a fast tempura batter created using an easy crisp beer. Nothing too fancy.
Then contain the shishito peppers through the stem and dunk them within the tempura batter. Gradually lower them in to the hot fry oil and fry for several-a few minutes per batch.
When the peppers are golden and crunchy, take them off in the fry oil.
Then whisk together a fast 2-component korean dipping sauce (mayo + Korean go chu jung sauce) and serve.
Fast. Fierce. Ferociously addictive.
Even though you’re not just one to fry the food (much like me) they are worth making.
If you're able to’t find shishito peppers at the supermarket, try the local maqui berry farmers market&... or increase your own .
It’s not very late!