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Whisk together the ingredients for each dipping sauce in two separate bowls. Cover and place in the fridge until needed.
Heat the oil in a large skillet on a high heat.
Once the oil is hot, add in the shishito peppers. Don't over crowd the pan and do it in two batches if needed. Sprinkle over the seasoning salt.
Cook the peppers for a couple of minutes before flipping them over. Continue to cook until the skins start to blister all over.
Serve immediately with the dipping sauces.