SHAZAM!™ Shishito Tempura with Ponzu Aioli
4SHAZAM!™ Shishito Tempura with Ponzu AioliServes 4
1010 Mins 10 Mins 20 Mins
For the Shazam!™ Shishito Tempura:
- 2-3 cups canola oil
- (1) 8-oz. package of Shazam!™ shishito peppers
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ tsp. Kosher salt
- ⅔ cup cold club soda
For the Ponzu Aioli:
- ½ cup mayonnaise
- 1 tsp. ponzu
- Add oil to a large Dutch oven over medium-high heat (oil should reach a depth of at least 3”). Using a deep fryer thermometer, heat oil to 375ºF.
- In the meantime, prepare the tempura batter. In a large bowl combine the flour, cornstarch, and Kosher salt. Slowly whisk in the club soda until a batter is formed. Add the Shazam!™ shishito peppers to the batter and coat well on all sides. Working in batches of 8-10, fry the shishito peppers until lightly golden brown, about 2-3 minutes. Transfer to a cooling rack. Repeat the process with the remaining peppers.
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