10 fresh shishito peppers or other small mild peppers
mild cooking oil for frying
sea or kosher salt to taste
shichimi (Japanese spice mix including red pepper), optional
2 bamboo skewers
Stick 5 peppers on each skewer, making sure the peppers are completely punctured, so they do not explode when deep-fried. In a large heavy-bottomed pan or pot, heat cooking oil (enough to cover peppers) to 375 degrees, or until tiny air bubbles escape around a wooden chopstick stuck in the oil. Put peppers in the oil and cook until you hear popping sounds. Remove from oil, slide peppers from skewers, and sprinkle with sea salt. Serve with shichimi, so guests can add at their discretion. Serves 1 to 2.
