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Appetizers, Stovetop

Tempura shishito peppers with sriracha salt

Tempura shishito peppers with sriracha salt
Mel Melcon / Los Angeles Times

Go to almost any Japanese restaurant, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they’re often served in a small bowl, ... Read more

Total time: 25 minutes, plus 2 to 3 hours drying time | Serves 4 to 6

Sriracha salt

  • 1 cup (½ pound) kosher salt
  • ¼ cup (2 ounces) Sriracha sauce

Step 1Heat the oven to 200 degrees. Line a rimmed baking sheet with aluminum foil.

Step 2In a large bowl, mix together the salt and Sriracha until the salt is evenly coated with the sauce.

Step 3Spread the salt out in a very thin, even layer. Place the salt in the oven and toast until the salt is completely dried, 2 to 3 hours. Remove from heat and cool. Pulse the salt in a food processor to break up the large chunks. This makes- about 1 cup Sriracha salt, which will keep up to several weeks, stored in an airtight container in a cool, dry place.

Tempura shishito peppers

  • Canola or vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • ½ cup plus 1 tablespoon cornstarch, divided
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold soda water, more if desired
  • 2 dozen shishito peppers
  • Sriracha salt

Step 1Fill a large heavy-bottom pot with enough oil to come up the sides by about 3 inches. Heat the oil to 350 degrees.

Step 2Meanwhile, in a large bowl, sift together the flour, ½ cup cornstarch, the baking soda and salt. Whisk in the soda water to form a batter. Thin the batter, if desired with a little more soda water.

Step 3Toss the peppers with the remaining tablespoon cornstarch, dusting off any excess. Dunk the peppers, 1 at a time, into the batter, then place in the fryer.

Step 4Deep fry the peppers, a few at a time, until the batter is puffed and lightly golden, 1 to 2 minutes. Remove and drain. Season the peppers with the Sriracha salt and serve immediately.

Note: Adapted from a recipe by chef Zaz Suffy of the Cohn Restaurant Group.


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