Shishito Peppers and Fish Sausage Tempura

1. 1

   Remove the stems and halve the shishito.

2. 2

   Cut the fish sausage to the same length as the shishito.

3. 3

   Cut the fish sausage in half if it's thick.

4. 4

   Dust with tempura flour.

5. 5

   In oil heated to 340F/170C, deep fry for 1.5-2 minutes.

6. 6

   If using an electrical stove, the oil may spatter, so use a paper towel as a shield to protect yourself

7. 7

   I recommend serving these with salt.

8. 8

   Children will like them with ketchup (just a little).

* Per serving · 4 servings · Values may vary.

No additional tips available.