Tempura cheese-stuffed chillies

Tempura cheese-stuffed chillies

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
8 long red chillies
80g cheddar cheese, cut into thin strips
80g plain flour
2 tablespoons potato flour
160ml iced water
oil, for frying
2 tablespoons plain flour, extra
japanese soy sauce, to serve

Method

  1. Slice the chillies in half lengthways, keeping the stalk intact. Use a small, sharp knife to remove the seeds. Divide the cheese among the chillies and enclose.
  2. Combine the flours in a small bowl. Add the iced water and stir until just combined but still lumpy.
  3. Pour enough oil into a small frying pan to come 2 cm up the side and place over high heat until shimmering. Working quickly, dust the chillies in the extra flour, then coat in the batter. Add to the oil and cook, turning, for 2 minutes, or until lightly golden and crisp.
  4. Drain on paper towel and serve with the soy sauce.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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