Tempura Shishito Peppers Recipe
Roasted Garlic Aioli, Yukari Salt
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Ingredients
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Tempura Batter
Shishito Peppers
Roasted Garlic Aioli
Yukari Salt
Method
Preparing the Aioli
- 1
Make the Roasted Garlic Aioli
In a bowl, combine mayonnaise, roasted garlic, lemon juice, and salt. Mix until smooth and set aside.
Preparing the Yukari Salt
- 2
Mix Yukari Salt
In a small bowl, combine yukari and sea salt. Mix well and set aside.
Tempura Preparation
- 3
Prepare the Tempura Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and ice-cold water until just combined. Do not overmix; a few lumps are okay.
- 4
Heat the Oil
In a deep saucepan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Peppers
Dip each shishito pepper in the tempura batter, allowing excess to drip off, and carefully place it in the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes.
- 6
Drain and Season
Using a slotted spoon, remove the fried peppers and drain on paper towels. Immediately sprinkle with yukari salt.
