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Tempura Shishito Peppers
Chef Eric Hara of davidburke and donatella New York, NY
Adapted by

4 Servings


  • 1 pound shishito peppers
  • 1 cup tempura batter
  • ¼ cup Aji Amarillo paste
  • 1 cup mayonnaise

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.


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   Published: November 2007