- 10 shishito peppers
- salad oil
- a little flour
- a little salt
- 1 egg
- 3 tablespoons flour
Wash the shishito peppers. Wipe them with a wet paper towel. Cut off the calyxes of the shishito peppers.
To make the coating, mix the egg in a bowl. Add the flour and stir.
Dust the shishito peppers lightly with a little flour before applying the coating. With chopsticks, dip the shishito peppers into the coating and twirl them around to coat them.
Fill a wok over half full with salad oil and heat until 170°C. Drop the coated peppers into the wok and deep fry, turning them with chopsticks or tongs. Cook until they are a light gold color. Drain them.
Sprinkle salt over them. Insert a stick into each shishito pepper and serve.