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Categories: Appetizers, Vegetarian

Shishito pepper tempura

The first time I heard of shishito peppers, I was in New York standing on Sullivan Street waiting for a table at a sushi restaurant. Friends visiting from the West Coast who waited in line with me mentioned the Japanese ... Read more

Total time: 40 minutes | Serves 8
Note: Shishito peppers are available at farmers markets and at Japanese markets.

Mirin-soy dipping sauce

  • 3 tablespoons mirin
  • 3 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 1 tablespoon minced ginger

Step 1In a small bowl, stir together the mirin, lime juice, honey, soy sauce and ginger. Stir to blend. Set aside.

Valencia orange-plum sauce

  • 1/2 cup plum jam
  • 1/2 cup Valencia orange juice
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon orange zest

Step 1In a small bowl, stir together the plum jam and orange juice until blended. Press the mixture through a strainer. Add the lime and orange zest and mix well. Set aside.

Tempura

  • Oil for frying
  • 1 cup flour, plus 1/2 cup for dredging
  • 1 egg yolk
  • 1 cup Japanese beer, such as Sapporo, chilled
  • 48 shishito peppers, chilled
  • Sea salt or kosher salt

Step 1In a deep saucepan, pour enough oil to measure 2 1/2 inches deep. Heat the oil to 375 degrees.

Step 2Meanwhile, prepare the beer batter. Measure the flour into a bowl. Place the egg yolk in a measuring cup and lightly beat. Add enough cold beer to measure 1 cup. Add the beer mixture to the flour and lightly stir with two chopsticks just to mix ingredients. The batter will be slightly lumpy and thick. Do not over mix.

Step 3Set the bowl of batter into a larger bowl of ice water to keep it chilled while you're frying the peppers.

Step 4Roll the peppers in flour to lightly coat, then dip them in the batter, draining off the excess. Fry the peppers 3 at a time in the hot oil until lightly browned, about 3 minutes, turning the peppers to brown all sides.

Step 5When the peppers are brown, transfer them to a paper towel-lined baking sheet or a rack to drain. Sprinkle with salt. Repeat with the remaining peppers. Serve hot with the dipping sauces.

Each serving:
466 calories; 8 grams protein; 61 grams carbohydrates; 8 grams fiber; 22 grams fat; 4 grams saturated fat; 26 mg. cholesterol; 519 mg. sodium.
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