Tempura shishito peppers with Sriracha salt

25 minutes, plus 2 to 3 hours drying time. Serves 4 to 6

SRIRACHA SALT

1 cup (½ pound) kosher salt ¼ cup (2 ounces) Sriracha sauce

1. Heat the oven to 200 degrees. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, mix together the salt and Sriracha until the salt is evenly coated with the sauce.

3. Spread the salt out in a very thin, even layer. Place the salt in the oven and toast until the salt is completely dried, 2 to 3 hours. Remove from heat and cool. Pulse the salt in a food processor to break up the large chunks. This makes about 1 cup Sriracha salt, which will keep up to several weeks, stored in an airtight container in a cool, dry place.

TEMPURA SHISHITO PEPPERS

Canola or vegetable oil, for deep-frying 1 cup all-purpose flour ½ cup plus 1 tablespoon cornstarch,

divided 1 teaspoon baking soda 1 teaspoon salt 1 cup cold soda water, more if

desired 2 dozen shishito peppers

Sriracha salt

1. Fill a large heavy-bottom pot with enough oil to come up the sides by about 3 inches. Heat the oil to 350 degrees.

2. Meanwhile, in a large bowl, sift together the flour, ½ cup cornstarch, the baking soda and salt. Whisk in the soda water to form a batter. Thin the batter, if desired with a little more soda water.

3. Toss the peppers with the remaining tablespoon cornstarch, dusting off any excess. Dunk the peppers, 1 at a time, into the batter, then place in the fryer.

4. Deep fry the peppers, a few at a time, until the batter is puffed and lightly golden, 1 to 2 minutes. Remove and drain. Season the peppers with the Sriracha salt and serve immediately. Note: Adapted from a recipe by chef Zaz Suffy of the Cohn Restaurant Group.