Shishito Pepper Tempura

Shishito Pepper Tempura
This is one of our all-time favorite ways to prepare tasty little shishito peppers. These crisp tempura-fried nuggets of goodness are at their best when they’re just out of the oil. Eat them as soon as they’re cool enough to pop into you mouth. The Ponzu dipping sauce is very easy to make.
Ingredients:

24 shishito peppers, rinsed & patted dry
Other vegetables, such as sliced onion, broccoli florets, green beans or thinly sliced carrot (optional)
Ponzu sauce for dipping (recipe below)
Tempura batter (recipe below)

Directions:

 

Tempura Batter

 

7 Tbsp plain flour

1 Tbsp cornstarch

1 cup rice flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

1 egg yolk

2/3 cup ice cold water

4 cups cooking oil for deep frying

 

Heat the oil in a deep, heavy-bottomed pan to about 350 degrees F. If you don’t have a thermometer, you can test the heat of the oil by flicking a drop of the batter into the hot oil. If it sizzles and quickly rises to the surface and turns golden brown, the oil is probably hot enough. If it doesn’t, wait a minute or two and test again.

 

Sift the plain flour, cornstarch, 1/2 cup rice flour, baking powder and salt together and set aside. Beat the egg yolk slightly and stir in the ice water.

 

Add the dry ingredients to the egg/water mixture and stir until barely mixed. The resulting mixture should be slightly lumpy.

 

Put the remaining 1/2 cup of rice flour into a dry bowl.

 

Dredge the peppers in the rice flour, the dip immediately into the batter, one by one. Shake off any excess batter and drop the coated pepper into the hot oil. Cook only about 5 or 6 peppers at a time; adding too many pieces at once can cause the temperature of the oil to drop quickly and will result in soggy, oil-laden tempura.

 

Deep fry the pepppers until golden brown, then remove from the oil with a skimmer and drain on paper towels.

 

Allow the oil to return to 350 degrees and continue frying the peppers until all are cooked.

 

Serve immediately with ponzu sauce for dipping.

 

Ponzu Sauce 

 

1 cup good quality soy sauce

3/4 cup Yuzu juice

1/4 cup rice wine vinegar

1/2 cup dried bonito flakes

 

Heat soy sauce in a pan until it just begins to simmer. Add the bonito flakes to the soy sauce, remove from heat and allow to cool. Strain the cooled soy sauce and mix with the vinegar and yuzu juice. Serve in a small, shallow bowl.

 

Makes 4 servings.

 

 



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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