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Shishito Tempura (Japanese Fried Shishito Peppers)

14 August, 2017 by Tara 12 Comments

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A recipe for Shishito Tempura (Japanese Fried Shishito Peppers)! These light green, wrinkled peppers are generally mild with an occasionally spicy kick and are coated in a light and crisp tempura batter.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Shishito Tempura (Japanese Fried Shishito Peppers) arranged on a dark brown plate.

I added a shishito pepper plant to my garden for the first time this year and it may just be my most prolific vegetable this season! I usually sauté or roast the peppers with soy sauce and other seasonings, but opted to try frying the most recent batch for this Shishito Tempura (ししとう 天ぷら).

The Shishito Pepper is a light green (they will turn red with maturity, but are best picked when green), wrinkled pepper from Japan that is becoming increasingly more common here in the United States. In Korea, they are known as kkwari-gochu (꽈리고추).

The peppers have a thin skin that cooks quickly and a smokey, usually sweet flavor. They generally are mild, but you will come across one every once and a while (I often see the statistic of 1 out of every 10) that has a surprising level of spice. The peppers can be found in markets featuring East Asian ingredients and some larger grocery stores (they have been in stock at my local Wegmans all summer).

Aerial view of Shishito Tempura (Japanese Fried Shishito Peppers) on a dark brown plate next to dipping sauce.

A Few Tips

I used the same batter as for the Jumbo Shrimp Tempura recipe that I posted last year from My Japanese Table. The amount of flour used may need a little adjusting based on humidity level/other factors. If the batter doesn’t stay on the pepper well, slowly add up to another 1/4 cup or so.

I mixed the flour into the egg mixture using a pair of chopsticks until just combined. Leaving lumps behind is a good thing here. It will help create a lightness to the coating. Definitely don’t overmix and only create the cold batter right before frying.

Use a slotted spoon or skimmer to remove the pieces of batter that accumulate in the oil during frying before they become too dark. These fried pieces (tenkasu) can be saved for future use such as sprinkling on noodles like this Hiyashi Tanuki Udon, topping sushi, or other dishes.

I served the peppers with tentsuyu (a tempura dipping sauce- find the recipe at Just One Cookbook).

Holding a Japanese Fried Shishito Pepper over dipping sauce in a leaf-shaped bowl.

Shishito Tempura (Japanese Fried Shishito Peppers) Recipe

Adapted from My Japanese Table

Shishito Tempura (Japanese Fried Shishito Peppers)
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5 from 5 votes

Shishito Tempura (Japanese Fried Shishito Peppers)

A recipe for Shishito Tempura (Japanese Fried Shishito Peppers)! These light green, wrinkled peppers are generally mild with an occasionally spicy kick and are coated in a light and crisp tempura batter.
Course Appetizer
Cuisine Japanese
Keyword Japan, Japanese, pepper, shishito pepper, tempura
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients

  • Vegetable oil for frying
  • 3/4 cup ice water
  • 1 large egg yolk
  • 3/4 cup cake flour or all purpose flour
  • 2 tablespoons cornstarch
  • 15-20 shishito peppers

Instructions

  • Pour the oil in a large saucepan or wok to about 2 inches deep and heat to 360˚F.
  • In a large bowl, beat together the water and egg yolk until frothy. Whisk in the flour and cornstarch until just combined, but not completely smooth, no more than a minute.
  • Dip a pepper into the batter to coat completely, then place in the heated oil. Repeat with more peppers, being careful not to crowd the pan.
  • Fry until golden on all sides, 3-5 minutes, then transfer to a towel-lined plate or rack. Repeat with remaining peppers, letting the oil get back to 360˚F between batches.
  • Serve immediately with tentsuyu or desired dipping sauce.
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Filed Under: Asian, Vegetables

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Reader Interactions

Comments

  1. Danielle

    14 August, 2017 at 9:18 am

    I have never tried making my own tempua, but it looks really easy. Something to try at the weekend!

    Reply
  2. Christine

    14 August, 2017 at 9:42 am

    What a delicious and interesting recipe! I love using fresh produce and it must be fun to pick from your own summer garden!

    Reply
  3. Lisa | Garlic & Zest

    14 August, 2017 at 9:54 am

    I first had shishito peppers at a restaurant in New York – I think it was Tom Colicchio’s Craft. My husband got the “hot pepper”. I love the tempura on these, they look so crisp — everythings better in tempura!

    Reply
  4. Kristina

    14 August, 2017 at 10:11 am

    I love shishito peppers – I cannot wait to try them with tempura! thanks!

    Reply
  5. Janette | Culinary Ginger

    14 August, 2017 at 10:16 am

    You’re so lucky to be able to grow these amazing peppers and I could eat many of these tempura style.

    Reply
  6. Lauren @ Sew You Think You Can Cook

    15 August, 2017 at 1:17 am

    Stuart ordered these at a restaurant recently. I didn’t get to try them though because it was part of a. Effie combo including zucchini and squash blossoms. Said they were good though.
    Yours look absolutely lovely!!

    Reply
    • Lauren @ Sew You Think You Can Cook

      15 August, 2017 at 1:18 am

      Veggie*

      Reply
  7. Denay DeGuzman

    14 July, 2021 at 7:57 pm

    5 stars
    These tasty fried peppers are awesome! It’s my new favorite recipe. I love how quick and easy they are.

    Reply
  8. Beth

    14 July, 2021 at 9:02 pm

    5 stars
    Oh my goodness! These fried shishito peppers are so delicious and very yummy! I can’t wait to make these tasty little peppers! Such a great and easy recipe, so perfect as a snack too!

    Reply
  9. Gavin Sutherland

    14 July, 2021 at 9:41 pm

    5 stars
    You literally combined 2 of my fave things – i love anything tempura and shishito peppers are to die for! I just hope my local shop has some this weekend

    Reply
  10. Lima Ekram

    14 July, 2021 at 9:52 pm

    5 stars
    Never made tempura before but your directions are so easy – will give it a try with vegetables I have in my fridge!

    Reply
  11. Anjali

    14 July, 2021 at 9:57 pm

    5 stars
    I love tempura but I’ve never thought to make it with shishito peppers before!! Can’t wait to try your recipe this week! These would make a great appetizer for an upcoming dinner I’m hosting!

    Reply

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