Stuffed Peppers with Tingly Ranch
Pantry Starter Pack
- ½ cup buttermilk
- ½ nonfat Greek yogurt
- 1 tablespoon mayonnaise
- ½ teaspoon Momofuku Tingly Seasoned Salt
- ½ teaspoon Momofuku Savory Seasoned Salt
- 1 clove garlic, grated
- 1 tablespoon fresh herbs (such as dill), chopped
- lemon, quartered
- 1 pound ground pork
- 2 tablespoons maple syrup
- 1 tablespoon Momofuku Soy Sauce
- 1 tablespoon Momofuku Savory Seasoned Salt
- Momofuku Chili Crunch
- 1 lb bag shishito peppers
- 2 cups flour
- 1 cup corn starch
- 2½ cups cold soda water
- neutral oil, for frying
Stuffed Peppers with Tingly Ranch Content
A version of these peppers has been on and off the menu at Majorōmo in LA since opening. We’ve changed them up to incorporate our Savory Seasoned Salt and Soy Sauce and serve them alongside a tangy ranch dressing made with our Tingly Seasoned Salt. These are definitely extra work, but they’re an all-star addition to any gathering.
First, prepare the ranch dressing. Mix together the first seven ingredients. Squeeze one quarter of the lemon and taste the dressing. Add another lemon quarter, as needed. Set aside.
Heat oil in a large pot or dutch oven to 325°F. You should have enough that it’s 2–3 inches deep so the peppers can submerge.
Mix pork, maple syrup, soy sauce, Savory, and 1 teaspoon of Momofuku Chili Crunch in a large bowl. Cut slits along the length of the shishito peppers and spoon in meat.
Add 1 cup flour to a large bowl. In the other bowl, mix the remaining cup of flour, corn starch, and soda water. Toss the peppers in the bowl of flour, then dip into the batter, holding it by the stem to submerge the entire pepper. Immediately fry for about 5–6 minutes until golden brown. (Keep an eye on the temperature of your oil—it will decrease as you add the peppers, so don’t overload the pot at once.) Let them drain on a paper towel-lined plate, season with Savory Seasoned Salt and lemon juice.
Drizzle Momofuku Chili Crunch on top of the ranch dressing and serve alongside hot peppers.
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