Shishito Tempura Recipe

Time30m

Serves2

lion's head peppers, uchiracha

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Ingredients

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1
Prepare the Peppers
Rinse the shishito peppers under cold water and pat them dry with a paper towel.
2
Make the Tempura Batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, mixing gently until just combined. Be careful not to overmix; some lumps are okay.
3
Heat the Oil
In a deep pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
4
Fry the Peppers
Dip each shishito pepper into the tempura batter, coating it lightly. Carefully place the battered peppers in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
5
Drain and Serve
Using a slotted spoon, remove the tempura peppers from the oil and drain them on a paper towel. Serve hot with uchiracha for dipping.