Tapa de Shishimai
A delightful, salty, savory appetizer to pair with any meal. This easy recipe is a great way to use up your peak season abundance.
- Trim calyx (stem) into roughly even lengths. IMPORTANT: Poke small holes into each Shishimai, using a fork, toothpick or knife. This is an important point for safety, as the peppers can explode during the cooking process (as a result of heat expanding the air inside). Pat with a paper towel to dry.
- Heat frying oil to 350°F.
- Fry Shishimai for 15-30 seconds. Shishimai cooks quickly, so don’t over fry! After taking them out of the deep frying pan, spread it over a paper towel and take out the excess oil.
- Sprinkle with flaky salt while still hot. Squeeze lemon over the dish and serve.
Alternatively, you can sauté Shishimai in oil in a pan. Allow them to cook on one side before shaking the pan to flip. Again, avoid overcooking as they do blister quickly. Add your flaky salt and lemon, and enjoy.