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Shishito pepper tempura

Time 40 minutes
Yields Serves 8
Shishito pepper tempura

Mirin-soy dipping sauce

1

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

Valencia orange-plum sauce

1

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.

Tempura

1

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

2

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.

3

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

4

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.

5

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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