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Shake up the the way in which you see Shishito peppers with this sweet-and-savoury dish. The recipe, created by Chef Zach Poole of VV Tapas Lounge, is the right shareable starter or facet to a foremost meal.
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Blistered Shishito peppers with plum and sesame-crusted celery
Celery marinade
1/3 cup + 4 tsp (100 mL) darkish soy sauce
1 tbsp + 2 tsp (25 mL) sesame oil
1/4 cup + 1 tbsp (75 mL) mirin
4 tbsp (60 mL) furikake
Create celery marinade by combining all substances in meals processor and put aside.
1/3 lb shishito peppers
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1/2 lemon
1 oz (30 mL) plum wine
1 celery stalk
1 1/2 tbsp (22.5 mL) canola oil
1 plum
1 tbsp (15 mL) white and black sesame seeds
Parmesan, grated
Preheat oven to 375F. Take away the strings from celery utilizing a peeler and reduce into sticks. Lower plum into massive cubes, it is best to have the ability to get 10-12 items relying on the scale of the plum.
Place a big skillet on excessive warmth with canola oil and permit to warmth up till oil is delivered to smoking level. As soon as oil is smoking, add shishito peppers and plum, rapidly toss with a heavy pinch of salt and place in oven for 4 minutes. Whereas shishitos are cooking, toss celery sticks in with among the marinade.
As soon as timer goes off, return the pan to excessive warmth and deglaze pan by squeezing the half lemon and including plum wine. Sauté all substances in pan till the liquid has diminished by half after which switch to a serving bowl. Grate parmesan to style over high of the shishito dish. Coat marinated celery with sesame seeds and lay on high of the dish to complete.
Serves 2.
