Shishito Tempura (Japanese Fried Shishito Peppers)
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Shishito Tempura (Japanese Fried Shishito Peppers)
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A recipe for Shishito Tempura (Japanese Fried Shishito Peppers)! These light green, wrinkled peppers are generally mild with an occasionally spicy kick and are coated in a light and crisp tempura batter.
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Ingredients
- vegetable oil for frying
- 3/4 cup ice water
- 1 large egg yolk
- 3/4 cup cake flour or all purpose flour
- 2 tablespoons cornstarch
- 15-20 shishito peppers
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Instructions
- Pour the oil in a large saucepan or wok to about 2 inches deep and heat to 360˚F.
- In a large bowl, beat together the water and egg yolk until frothy. Whisk in the flour and cornstarch until just combined, but not completely smooth, no more than a minute.
- Dip a pepper into the batter to coat completely, then place in the heated oil. Repeat with more peppers, being careful not to crowd the pan.
- Fry until golden on all sides, 3-5 minutes, then transfer to a towel-lined plate or rack. Repeat with remaining peppers, letting the oil get back to 360˚F between batches.
- Serve immediately with tentsuyu or desired dipping sauce.
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