Chef Eric Hara of davidburke and donatella – New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
1 pound shishito peppers
1 cup tempura batter
¼ cup Aji Amarillo paste
1 cup mayonnaise
Method:
Coat shishito peppers in tempura batter and deep fry until golden brown. Mix Aji Amarillo with mayonnaise and serve as a dipping sauce on the side.
