Crispy Tempura Shishito Peppers with Korean Mayo. Smoky, slightly spicy, and packed with crunch!
Lately I’ve been seeing shishito peppers everywhere… On local menus, at the farmers market, in food magazines.
In fact, the last several haute restaurants we’ve dined in, served them as an appetizer.
These mild smoky asian peppers make a marvelous party snack and are packed with flavor. Roasting them seems to be the most common cooking method, yet I’ve found they are fabulous fried tempura style.
Because the skin and flesh of the shishito peppers are thin, they cook very quickly and retain their bright green color.
Frying shishito peppers in a thin beer tempura batter, gives them a light crunchy coating and accentuates their natural smoky essence.
Similar to poblano peppers, shishitos are generally mild and smoky. Yet you will come across a spicy one here and there, so have a tall beverage available when you’re ready to dive in.
I’ve paired the Tempura Shishito Peppers with Korean Mayo, made with Go Chu Jang sauce. This spicy-sweet mayonnaise adds an additional level and heat, as well as cool contrast to the steamy peppers.
With such vibrant flavor, I could dip and crunch all day long.
Ready to get started?
To make Tempura Shishito Peppers with Korean Mayo, heat a large pot of fry oil and whisk together a quick tempura batter made with a light crisp beer. Nothing too fancy.
Then hold the shishito peppers by the stem and dunk them in the tempura batter. Slowly lower them into the hot fry oil and fry for 3-5 minutes per batch.
Once the peppers are golden and crunchy, remove them from the fry oil.
Then whisk together a quick 2-ingredient korean dipping sauce (mayo + Korean go chu jung sauce) and serve.
Fast. Fierce. Ferociously addictive.
Even if you’re not one to fry your food (like me) these are worth making.
If you can’t find shishito peppers at your grocery store, try your local farmers market… or grow your own.
It’s not too late!
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