Blistered Shishito Peppers Recipe
Toasted sesame, Crispy garlic & shallots, Soy Vinaigrette
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Ingredients
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For the Blistered Shishito Peppers
For the Crispy Garlic & Shallots
For the Soy Vinaigrette
Method
Blistering the Shishito Peppers
- 1
Prepare the Peppers
Rinse the shishito peppers under cold water and pat them dry using a clean kitchen towel.
- 2
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Blister the Peppers
Add the shishito peppers to the hot oil and sprinkle with 1 teaspoon of salt. Cook for about 5-7 minutes, turning occasionally, until the peppers are blistered and slightly charred.
- 4
Remove from Heat
Once blistered, transfer the peppers to a serving plate and set aside.
Making the Crispy Garlic & Shallots
- 5
Slice the Garlic and Shallots
Thinly slice the garlic cloves and shallots.
- 6
Heat the Vegetable Oil
In a small saucepan, heat 1 cup of vegetable oil over medium heat until hot.
- 7
- 8
Fry the Shallots
Add the sliced shallots to the same oil and fry for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
Preparing the Soy Vinaigrette
- 9
Combine Ingredients
In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, and 1 teaspoon of honey until well combined.
- 10
Add Sesame Seeds
Stir in 1 tablespoon of sesame seeds into the vinaigrette for added texture.
Serving
- 11
Drizzle and Garnish
Drizzle the soy vinaigrette over the blistered shishito peppers. Top with the crispy garlic and shallots for garnish.
- 12
Enjoy
Serve immediately while warm and enjoy as an appetizer or side dish.
