Tempura Jalapeno Recipe

Wash the jalapeños. Wearing gloves if desired, slice each jalapeño in half lengthwise and remove seeds and membranes with a small spoon to reduce heat. Pat dry with paper towels.

In a small bowl, combine the softened cream cheese, soy sauce, and chopped green onion. Mix until smooth and evenly seasoned.

Fill each jalapeño half with about 1 tablespoon of the cream cheese mixture, mounding slightly but not overfilling so the filling stays inside during frying. Set filled jalapeños on a tray in the freezer for 10–15 minutes to firm the filling (this helps prevent leaking during frying).

Prepare the batter just before frying. In a medium bowl, combine the flour, cornstarch, and a pinch of salt. Stir briefly to combine.

In a separate small bowl, whisk the egg with the ice-cold sparkling water. Slowly pour the chilled egg mixture into the dry ingredients and stir lightly with chopsticks or a fork. Do not overmix; some small lumps are fine. The batter should be thin and cold—add a tablespoon more sparkling water if too thick.

Heat about 2–3 inches (5–7 cm) of vegetable oil in a medium saucepan or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Keep a plate lined with paper towels ready to drain.

If using panko for extra crunch, place panko in a shallow bowl. Remove the jalapeño halves from the freezer. Working one at a time, dip a filled jalapeño half into the cold tempura batter, letting excess drip off for 2–3 seconds, then optionally press into panko to coat evenly. For a classic tempura texture, skip the panko and simply let the batter cling.

Carefully lower 2–3 battered jalapeño halves into the hot oil (do not overcrowd). Fry until golden and crisp, about 2–3 minutes, turning once with tongs so they color evenly. If using panko, frying time may be about the same; monitor color so panko does not burn.

Remove fried jalapeños with a slotted spoon and drain on the paper-towel-lined plate. Keep warm in a low oven (200°F / 95°C) while frying remaining pieces. Repeat with remaining jalapeños.

If using bottled unagi sauce, warm it slightly in a small saucepan or microwave safe dish for 10–15 seconds until pourable. If making quick sauce from scratch, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake in a small saucepan; simmer gently until slightly thickened, then cool to room temperature.

Arrange 4 tempura jalapeño halves on a serving plate. Drizzle eel sauce over each piece (about 3/4 teaspoon to 1 teaspoon per half) or serve sauce on the side for dipping.

Sprinkle toasted sesame seeds and sliced green onion over the jalapeños. Serve immediately while hot and crisp.