Stuffed Jalapeno Recipe

Combine finely diced sushi-grade tuna, 3 tbs mayonnaise, 1 tbs Sriracha, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tbsp thinly sliced green onion, 1 tsp toasted sesame seeds and 1/2 tsp lime juice in a bowl. Mix gently until homogenous but not mushy. Taste and adjust heat or salt. Refrigerate until assembly.

In a separate bowl, mix shredded crab or imitation crab with 2 tbs mayonnaise, 3/4 tsp Sriracha, 1/2 tsp chili oil (if using), 1 tbsp thinly sliced green onion and 1/2 tsp lime juice. Fold gently to combine and refrigerate with the tuna filling.

Prepare jalapenos by cutting each pepper lengthwise and removing seeds and membranes with a small spoon or paring knife. Wear gloves if concerned about capsaicin. Pat the cavities dry with paper towel.

Bring cream cheese to room temperature so it spreads easily. Divide cream cheese into 12 equal portions (about 0.5 oz / 14 g each). Spread a thin layer of cream cheese inside each jalapeno half to create a creamy barrier (this helps bind the seafood and mellows heat).

Fill half of the jalapeno halves (6 halves) with the spicy tuna mixture, packing lightly so it sits level with the pepper rim. Fill the other 6 halves with the spicy crab mixture in the same way. Set filled jalapenos on a tray and chill 10–15 minutes to firm slightly for easier battering.

Melt unsalted butter in a small saucepan over medium heat until it browns slightly and develops a nutty aroma (brown butter). Remove from heat and allow to cool slightly but not solidify (about 2–3 minutes).

In a bowl, whisk together 1/2 cup all-purpose flour, 2 tbs cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. In a separate small bowl, beat 1 cold egg lightly. Add the lightly beaten egg and 3/4 cup cold sparkling water to the dry ingredients and stir briefly—do not overmix. It’s fine if the batter is a little lumpy.

Slowly whisk the cooled brown butter into the batter just until incorporated. The batter should be thin enough to coat but cling to the jalapeno; if too thick, add up to 1–2 tbs more cold water.

Heat vegetable oil in a medium saucepan or deep fryer to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter: it should sizzle and float up steadily.

Working in batches, dip each filled jalapeno half into the tempura butter batter, allowing excess to drip off briefly, then carefully lower into the hot oil. Fry for 2.5–3.5 minutes, turning once, until the batter is crisp and light golden brown (tuna/crab should be heated through but not overcooked). Avoid overcrowding the pan.

Remove fried stuffed jalapenos with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while finishing the rest.

Arrange fried stuffed jalapeno halves on a serving platter. Drizzle with 3 tbs unagi sauce (or teriyaki) and 3 tbs spicy mayo (mix mayonnaise and Sriracha to taste if making fresh).

Garnish with a sprinkle of toasted sesame seeds, a few microgreens or thin radish slices, and a few cilantro chiffonade if using. Serve immediately while hot and crisp.