Shishito pepper tempura

Time 40 minutes
Yields Serves 8
Shishito pepper tempura

Mirin-soy dipping sauce


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

Valencia orange-plum sauce


In 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.



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


Meanwhile, 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.


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


Roll 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.


When 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.

Shishito peppers are available at farmers markets and at Japanese markets.

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