Ingredients

The following ingredients have 9 Servings
  • 2 quarts oil (for frying (peanut or canola oil))
  • 1 pound fresh shishito peppers
  • 12 ounce light crisp beer
  • 3/4 cup all purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3/4 cup mayonnaise
  • 1/4 cup Korean go chu jang sauce 

Instruction

  • Pour the oil into a large heavy-bottomed stock pot. Heat the oil to 350 degrees F. (Use a thermometer to test the temperature.)
  • Pour the flour, cornstarch, salt, and baking powder in a medium bowl. Then whisk in the beer, until smooth. Allow the batter to rest for 10 minutes.
  • Once the oil is hot and the batter has rested, dip the shishito peppers into the batter, one at a time. Shake off the excess batter and slowly lower the peppers into the oil. Fry 6-8 at a time for approximately 3-5 minutes per batch. Once golden, remove with long tongs and place on a paper towel lined plate. Repeat with the remaining peppers and batter.
  • For the Korean Mayo: Mix the mayonnaise and go chu jang sauce in a bowl. Serve as a dipping sauce for the tempura shishito peppers.