Shishito Tempura
Shishito peppers are popular in Japan. They are small chilies, picked in their small, immature phase. They have a mild flavor and no heat. They can be prepared like a pimiento de Padrón, or mixed into stir fry and sautee. They are quite versatile and can be used like a green pepper in a variety of dishes. They are often served as a tempura dish in Japan.
Ingredients:
1 pound shishito peppers
1 cup tempura batter
1 cup mayonnaise
¼ cup pepper paste
Preparation:
Prepare dipping sauce by mixing mayonnaise and pepper paste in a bowl and putting aside.
Coat the shishito peppers in tempura batter, and cook in oil until golden brown. Tempura is deep fried, but cooking in a fry pan with oil works too. Put fried peppers on paper towel to absorb excess oil, and eat when ready.
