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Cut shishito peppers: Cut the stem and top off of peppers. Make a vertical incision down just one side. Remove seeds and membrane.
Make shrimp paste: Put the cooked shrimp, deveined and tail removed, into the food processor. Pulse until shrimp starts to turn into smooth paste, but with some pieces still remaining.
Put the shrimp paste in a small bowl. Add chopped green onion, Japanese sake, ginger, salt and one half of egg whites to the shrimp paste and mix.
Using a small spoon, stuff the shrimp paste mix into peppers.
Heat about 1.5 to 2 inches of vegetable/canola oil in deep fryer to 375 F (190 C).
Make tempura batter: In a small bowl, mix 1/2 cup tempura batter mix and 1/2 cup water until just blended.
Dip the stuffed pepper, one at a time, in the batter to coat. Dip the entire pepper but remove it from the batter quickly. (Don't let it sit in the batter.) Carefully, place the pepper in the hot oil. Deep fry each pepper until golden brown, about 1 1/2 to 2 minutes. Drain on paper towels. Repeat with remaining peppers.
Serve while hot.