Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce is a tasty way to enjoy these popular gourmet peppers! The beer batter requires only two ingredients and the dipping sauce comes together in two minutes!
This time of year, you’re probably seeing shishito peppers everywhere! And, you’re probably wondering what to do with them. Here’s the answer! Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce!
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The inspiration behind this recipe:
Every New Year’s Eve, my husband and I do vegetable and shrimp tempura. It was one of my favorite meals at a Japanese restaurant in my hometown of Stevens Point that is no longer there. I learned to make it after moving to Milwaukee because I missed it and when my husband and I met, I shared it with him and now he’s hooked, too!
When I saw them at my local grocery store in abundance, I thought of tempura so we could have a little restart to disastrous 2020!
What are shishito peppers?
Shishito peppers are an East Asian variety with a delicate crisp texture and generally mild, sweet flavor. I say generally because one out of every ten or so packs a spicy kick!
Shishito peppers are available year-round, however, they’re at their best in late summer and early fall. You’ll find them in Asian markets and this time of year, in many grocery stores.
You can eat them raw however a popular cooking method that really brings out their delicious flavor is to blister them at high heat. Coating them in a light, lacy tempura batter accomplishes that but adds a delightfully crispy exterior that’s irresistible!
How to make Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce:
- Gather up the sauce ingredients and combine:
- Soy sauce (can also use coconut aminos or tamari)
- Unseasoned rice vinegar
- Chili garlic sauce (such as Huy Fong)
- Fresh minced garlic
- Set the sauce aside until needed so the flavors have time to blend.
- Gather up the beer batter ingredients:
- All-purpose flour
- Beer
- Yes, that’s IT! This batter is very light!
- …And whisk them together.
- Fill a deep fryer with oil that has a high smoke point such as canola, corn or peanut oil to a depth of at least 3 inches. You can deep fry on the stovetop but I highly discourage that. Keeping the temperature constant is much easier in a deep fryer.
- Heat the oil to 375 degrees.
- Drop the peppers into the batter and coat thoroughly.
- Then deep fry in batches until the coating is crisp and golden.
- Place the finished peppers on a cooling rack set over a rimmed baking sheet and transfer to a low oven to keep warm while you deep fry the remaining peppers.
- Or, cook them up in front of your guests and let them dig in immediately!
Serve with the spicy garlicky dipping sauce for a fun, unique appetizer that your guests will love!
Not a pepper fan? You can also do beer batter tempura:
- Sweet potato
- Zucchini
- Yellow Squash
- Broccoli
- Cauliflower
- Onion
- Asparagus
Be sure to try my Japanese Beef and Shishito Pepper Skewers, too!
More great, easy appetizer recipes you’ll love!
- Shrimp Cocktail Louis
- Creamy Shrimp Salsa Dip
- Bacon-Wrapped Chicken Tenders with Raspberry Chipotle Sauce
- Goat Cheese Stuffed Artichoke Bottoms
- White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips
- Eggplant Fries
Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce
Ingredients
Dipping Sauce
- ¾ cup soy sauce
- ¼ unseasoned rice vinegar
- 2 teaspoons chili garlic sauce
- 3 cloves garlic - minced
- Thinly sliced scallions - for garnish
Peppers
- 1 ⅔ cups all-purpose flour
- 1 can (12-ounce) beer
- Canola oil - or corn or peanut oil, for deep-frying
- 2 bags (8-ounce) shishito peppers
Instructions
Dipping Sauce
- Combine sauce ingredients in a small bowl and set aside.
Peppers
- Whisk the flour and beer together in a bowl.
- Fill a deep fryer with oil to a depth of at least 3 inches.
- Preheat the oil in a deep fryer to 375 degrees.
- Preheat oven to 175 degrees.
- Place a cooling rack over a large rimmed baking sheet.
- Place the peppers in the beer batter and coat each pepper thoroughly.
- Working in batches of 6-8 peppers, fry the peppers until a light golden brown.
- Transfer to the cooling rack and place it in the oven to keep warm.
- Repeat with remaining peppers.
- Serve with dipping sauce.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Gourmet Vegetarians says
These sound so fun! Ate a lot of Shishito leaves when in Japan, they have such a unique taste and texture. Keen to try make these.
Carol says
Thanks so much, Gourmet Vegetarians! Hope you enjoy!