Shishito Peppers with Yuzu Soy
1 pounds fresh shishito peppers with stems
3/4 cup yuzu juice
3/4 cup soy sauce
2 cloves garlic, diced fine
1 tablespoon shredded fresh ginger
adler / lime smoked salt
- In a small sauce pan, add soy, yuzu, ginger and garlic. Bring to a boil. Add a little slurry and stir until it’s thick enough to coat the back of a spoon. Set aside to chill to room temperature.
- Fry the whole shishito peppers in a deep fat fryer with peanut oil or vegetable oil until charred slightly (about 2 minutes). Drain slight over fryer. Pour into a mixing bowl with the sauce. Toss to coat. Sprinkle with the salt. Serve hot.