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Jalapeno Bay
by Jackie Hong Chen
RECIPE

(2 servings)


 

4 Jalapeno peppers

1 cup tempura flour

3/4 cup water

oil for deep fry

 

Filling:

5.5 oz fresh tuna / fresh Scottish

salmon

0.5 oz Crunchy flakes

2 table spoons Sushi Tokyo's spicy

mayo

 

Topping:

Sushi Tokyo's sweet sauce


Prep:


Cut peppers to halves, scoop outthe seeds in a bowl, mix tempura flour with water to a smooth blend in a separate bowl, combine filling ingredients.


Stuff peppers with filling. Get oil to boil dip filled peppers in tempura mix. Make sure all sides are fullycovered. Deep fry till color of tempura mix changes to golden brown take out and put on papertowel to absorb oil.


Top with Sushi Tokyo's sweet sauce &decorate with vegetables to your taste.


 

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