Vegetable oil for frying
Cups of cold water: 3-4
Egg yolk: 1 large
Cups for sweet or universal flour: 3-4 cups
Corn starch: 2 tbsp
Shishimai peppers: 20 pcs

Tentsuyu sauce
200 ml of water (or light vegetable broth)
50 ml of soy sauce
15 ml of fish sauce
50 grams of sugar
15 ml of vodka
q.s. ginger (fresh, grated)


1. Pour two fingers of oil into a saucepan or wok and heat to 180 ° C.

2. In a bowl, beat the water and egg yolk together until frothy. Beat the flour and corn starch for a minute until they are amalgamated and add them to the previously prepared mixture of water and egg yolk.

3. Dip a Shishiami pepper into the batter and then dip it into the saucepan or wok of boiling oil. Repeat the process for all the other Shishimai.

4. Fry until golden brown on all four sides and then transfer to a paper-lined plate or colander.

5. Serve immediately with a dipping sauce such as Tentsuyu or soy sauce.

To prepare the Tentsuyu sauce, start combining the soy sauce, fish broth, vodka and sugar in a saucepan of water. Mix the ingredients well and place the saucepan on the heat, bring to a boil and simmer for a few minutes, in this way the sugar melts and the sauce becomes a little thicker. Remove from the heat and let it cool, then add the ginger root to taste.