Tempura Shishito Peppers with Korean Mayo on ASpicyPerspective.com
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5 from 2 votes

Tempura Shishito Peppers with Korean Mayo

Amazing Tempura Shishito Peppers with Korean Mayo! This easy beer-battered fried peppers recipe is loaded with smoky flavor and crunch.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American, Asian, Korean
Servings: 10
Calories: 206kcal
Author: Sommer Collier



  • Pour the oil into a large heavy-bottomed stock pot. Heat the oil to 350 degrees F. (Use a thermometer to test the temperature.)
  • Pour the flour, cornstarch, salt, and baking powder in a medium bowl. Then whisk in the beer, until smooth. Allow the batter to rest for 10 minutes.
  • Once the oil is hot and the batter has rested, dip the shishito peppers into the batter, one at a time. Shake off the excess batter and slowly lower the peppers into the oil. Fry 6-8 at a time for approximately 3-5 minutes per batch. Once golden, remove with long tongs and place on a paper towel lined plate. Repeat with the remaining peppers and batter.
  • For the Korean Mayo: Mix the mayonnaise and go chu jang sauce in a bowl. Serve as a dipping sauce for the tempura shishito peppers.


Serving: 1g | Calories: 206kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 687mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 53.8mg | Calcium: 27mg | Iron: 0.6mg