Jalapeño Poppers Recipe

Prep jalapeños

Wear gloves. Rinse jalapeños and pat dry. Slice each pepper in half lengthwise and remove seeds and membranes with a small spoon to reduce heat, leaving the stem attached if desired for a handle.

Make crab-cream filling

In a bowl, combine softened cream cheese, shredded surimi crab, hot sauce, lime juice, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix until smooth and evenly combined. Taste and adjust seasoning. Transfer filling to a piping bag or small spoon.

Fill jalapeños

Pipe or spoon the surimi-cream mixture into each jalapeño half, filling to just below the rim. Chill on a tray in the refrigerator for 15 minutes to firm the filling while you make the batter and heat oil.

Prepare batter

In a bowl, whisk together flour, cornstarch, baking powder and 1/4 teaspoon salt. In a separate small bowl, whisk the egg, then add the ice-cold sparkling water. Pour the wet into the dry and stir briefly with a few quick strokes — do not overmix; lumps are fine. Keep the batter chilled by placing the bowl in a larger bowl with ice or return to refrigerator for a few minutes.

Heat oil

Pour neutral oil into a heavy pot to a depth of about 2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle and crisp immediately.

Batter and fry jalapeños

Working in batches, remove chilled filled jalapeños from refrigerator. Lightly dust each filled half with a little flour (from a tablespoon of your flour if needed) to help batter adhere. Dip each filled jalapeño into the tempura batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes, turning once, until the batter is crisp and light golden. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Sprinkle immediately with a pinch of kosher salt.

Warm sushi rice and prepare avocado

Gently warm the cooked sushi rice if chilled (microwave covered for 20–30 seconds) and keep covered. Slice avocado into thin slices or small wedges.

Assemble

Place a small spoonful (about 1 tsp) of warm sushi rice onto each serving plate as a base. Top each rice mound with a fried jalapeño popper. Fan a slice of avocado beside or slightly tucked under each popper. Drizzle unagi sauce over the popper and avocado (about 1/2 tsp per popper). Sprinkle toasted sesame seeds and microgreens or chives over top. Optionally add an extra drop of hot sauce.

Tequila shooter (optional)

If serving the tequila shooter as described, chill a small shot glass. Pour a shot of tequila immediately before serving and present it alongside the poppers with a lime wedge and a pinch of salt. This component is optional and served separately from the food.

Serve

Serve immediately while poppers are hot and crispy. Estimated yield: 24 halves makes 12 served poppers. Provide napkins — these are best eaten hot.