Shishito Peppers and Fish Sausage Tempura

Name: Shishito Peppers and Fish Sausage Tempura
Yield: 2 servings
Cuisine: American
Ingredients: 8 Shishito peppers; 2 Fish sausage; 1 Tempura flour; 1 Water

cookpad.japan @cookpad_jp

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.

The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

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.

The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

cookpad.japan @cookpad_jp

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.

The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

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.

The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

Saved

Ingredients

2 servings

8Shishito peppers
2Fish sausage
1Tempura flour
1Water

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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).