Tempura Shishito Peppers Recipe
Roasted Garlic Aioli, Yukari Salt
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Ingredients
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Tempura Shishito Peppers
Roasted Garlic Aioli
Yukari Salt
Method
Tempura Preparation
- 1
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the cold sparkling water, mixing until just combined. The batter should be lumpy and not over-mixed.
- 2
Heat the oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 3
Fry the peppers
Dip each shishito pepper into the batter, allowing excess to drip off. Carefully place the battered peppers into the hot oil, frying in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Roasted Garlic Aioli Preparation
- 4
Make the aioli
In a small bowl, combine the mayonnaise, roasted garlic, lemon juice, salt, and black pepper. Mix well until smooth and adjust seasoning to taste.
Yukari Salt Preparation
- 5
Mix Yukari Salt
In a small bowl, combine the yukari and salt. Mix well.
