First of all, sorry for my lack of posts recently. I’ve had some sort of virus and I couldn’t eat. I know, it was awful. Everything made me feel sick, even the smell of food was repulsive. I haven’t cooked anything for a week. The Washer Up has been surviving on pasta (and beer obviously) and is now desperate for something different.
This has been on my “to make” list ever since these beautiful long emerald peppers first made an appearance in the fields where we walk the dog about a month ago. They are known as frying peppers here and are used in a typically Andaluz dish called Pimientos Fritos (fried peppers) where they are simply fried in lots of good olive oil and sprinkled with sea salt.
This Spanish/Japanese fusion came to me because I wanted to do something a little different from the usual fried peppers and I saw Nami’s recipe for Shrimp Tempura. She also posted a video of a Japanese chef making proper tempura and I was intrigued. It looked light, airy, crispy and delicate. A million miles away from the doughy excuses you get for tempura in most places.
They are not perfect but I’m really pleased with my first attempt at making tempura. They are light, crispy and gorgeous with the dipping sauce. It’s not as hard as I thought. The kitchen’s a bit of a state though, better clean that up before The Washer Up gets home…
I’d definitely recommend heading over to Nami’s blog and watching the video if you are going to have a go at this. It’s amazing to watch and so much easier than me trying to explain it!
Green Pepper Tempura with Dipping Sauce Recipe
Serves 2, vegan. Adapted from Just One Cookbook
- 4 medium long green peppers (frying peppers)
- 2 or 3 tbsp cornflour (cornstarch, maizena)
- 100 gr (3/4 cup) flour. I’m going to try it with rice flour next time.
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200 ml iced water
- oil for deep-frying
For the dipping sauce:
- 75 ml (1/3 cup) water
- 1/2 tsp dashi flakes/powder (I used ajishima no dashi)
- 3 tbsp soy sauce
- 2 tbsp rice wine or sake
- 2 tsp sugar
- a pinch of shichimi (a Japanese 7 spice chilli pepper mix)
- salt & shichimi to serve
First make the dipping sauce. Heat all the ingredients in a small sauce pan over a medium high heat, stirring to dissolve the dashi. When boiling remove from the heat and set aside to cool.
Cut your peppers in half lengthways, through the stalk so that both sides has a bit of stalk to pick them up with. Lay them on a plate and sieve over the cornflour. Turn the peppers in the cornflour until evenly coated. Heat up your oil in a wok or deep frying pan over a medium high heat, 170 C.
Sieve the flour, baking powder & salt into a bowl and whisk in the ice-cold water until just combined to make a batter. Don’t over whisk.
Dip your peppers into the batter and coat them well (you will need to do it in two batches). Carefully lower them into the hot oil and sprinkle over some more batter from a height with your fingers. This gives it that extra light crispy coating. Use a metal slotted spoon or chopsticks to move the peppers onto the bits of batter (watch the video it explains it so much better) and cook for 2 or 3 minutes turning once to cook on both sides.
Drain on kitchen paper and keep warm while you cook the rest.
To serve, pile up the peppers sprinkle with sea salt and shichimi pepper and pour some of the dipping sauce into a bowl.
Things That Made Me Smile Today……..
I’ve been trying to get a shot of this for ages. There’s a pair of them in the spring where Rufus likes to cool down. They look like a cross between a dragonfly and a butterfly. The Washer Up got the shot in the end, he was more patient then me and willing to balance on a rock in the stream while trying not to fall in.
He also spotted this one through a gap in a fence….
I love that you can see it’s cute little face…
Have a great weekend…