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Ingredients
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Shishito Peppers
Makrut Lime Aioli
Spicy Tempura
Method
Prepare the Aioli
- 1
Make the Aioli
In a bowl, mix the mayonnaise, finely chopped makrut lime leaves, minced garlic, lime juice, and salt until well combined. Refrigerate until ready to use.
Prepare the Tempura Batter
- 2
Mix the Batter
In a bowl, combine the all-purpose flour, cornstarch, baking powder, and chili powder. Gradually add the cold water and mix until just combined. The batter should be lumpy.
Grill the Peppers
- 3
Fry the Tempura
- 4
Fry the Peppers
In a deep pan, heat the vegetable oil to 350°F (175°C). Dip the grilled shishito peppers in the tempura batter and carefully place them in the hot oil. Fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Serve
- 5
Plate and Serve
Serve the fried shishitos hot with the makrut lime aioli on the side for dipping.