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Shishito Peppers and Fish Sausage Tempura

Shishito Peppers and Fish Sausage Tempura

Small tempura treats to serve as beer snacks or to pack in your bento.

Ingredients: 2 servings

Shishito peppers
8
Fish sausage
2 (90g)
Tempura flour
as needed
Water
as needed

Steps

1. Remove the stems and halve the shishito. Cut the fish sausage to the same length as the shishito. Cut the fish sausage in half if it's thick. Dust with tempura flour.
2. In oil heated to 340F/170C, deep fry for 1.5-2 minutes. If using an electrical stove, the oil may spatter, so use a paper towel as a shield to protect yourself
3. I recommend serving these with salt. Children will like them with ketchup (just a little).

Story Behind this Recipe

I love shishito tempura, but it's seldom the featured tempura.
I wanted to make shishito the main ingredient, so I added fish sausages for more substance.