Tempura Tantrum
Crispy Shishito Peppers with Sriracha Aioli Drizzle
30 minutes
Serves 4
SideAmericanDairy-freeShellfish-freeSoy-free
Herb's take
Light, crunchy, and packing a little surprise in every bite, these tempura shishitos get a spicy kick from a sriracha aioli. Get ready to master a light batter and learn why cold seltzer is your new frying MVP.
Equipment needed
- Deep-fry thermometer
- Wire rack
Ingredients
Yield
4
Instructions
- 01In a small bowl, whisk the mayonnaise, sriracha, lemon juice, and a pinch of salt until smooth. Refrigerate until ready to serve.
- 02Rinse and thoroughly dry the shishito peppers. Lay them out on a paper towel-lined tray.
- 03In a medium bowl, combine egg yolk, ice-cold seltzer, and a pinch of salt. Whisk gently. Add flour, cornstarch, and baking powder, and mix until just combined , a few lumps are good.
- 04Heat the oil to 375°F in a deep, heavy-bottomed pot or Dutch oven.
- 05Working in batches, dredge the shishito peppers in the remaining 2 tablespoons flour, then dip them into the batter to coat.
- 06Carefully lower the battered peppers into the hot oil. Fry for 90 seconds to 2 minutes, until crisp and pale golden, turning once. Do not overcrowd.
- 07Transfer peppers to a wire rack set over a baking sheet. Sprinkle lightly with kosher salt while still hot.
- 08Repeat with remaining peppers, making sure oil returns to 375°F between batches.
- 09Arrange tempura peppers on a serving platter. Drizzle with chilled sriracha aioli and sprinkle with chopped chives. Serve immediately for maximum crunch.
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