shishito tempura

• metric
• u.s.

ingredients:

• 10 shishito peppers
• salad oil
• a little flour
• a little salt

coating:

• 1 egg
• 3 tablespoons flour

step 1:

Wash the shishito peppers. Wipe them with a wet paper towel. Cut off the calyxes of the shishito peppers.

step 2:

To make the coating, mix the egg in a bowl. Add the flour and stir.

step 3:

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.

step 4:

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.