Shishimai with tomatoes


Shishimai peppers: 300 grams
Cherry tomatoes: 8-10 pcs
Clove of garlic: 1
EVO oil
Peanut oil for frying


1. Wash and dry the Shishimai peppers well.

2. Heat a couple of tablespoons of oil in a large pan and fry a clove of unpeeled garlic in it. When the clove is golden, add the cherry tomatoes by crushing them and breaking them up with your hands. Cook for a few minutes until they come apart and become soft, then add a few chopped basil leaves.

3. In the meantime, fry the peppers for two to three minutes in a pan with plenty of hot peanut oil. As they are ready, drain them with a slotted spoon and place them on absorbent paper for food.

4. Transfer the Shishimai to the pan with the cooked tomatoes, add salt and season for 5-6 minutes.

Serve hot or lukewarm tomato Shishimai.

Shishimai in tempura


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.

Shishimai tapas


Shishimai peppers: 30 pcs
Olive oil 1 tablespoon
Salt to taste.


1. Wash the Shishimai without removing the calix and dry them well, make small holes with toothpicks.

2. Put the olive oil in a pan, heat the pan over live heat, add the Shishito peppers and brown them.

3. Cook over medium heat and add 2 pinches of salt.

4. When the chillies are cooked and brown on both sides, use the tongs and serve on a plate.

A suggestion: you can eat them with your hands once cooked, grabbing them from the calix and eating them in one bite.