How to make
Deep frying pan at 360°F (180°C) is needed.
Finely grate the carrot, chop the garlic very finely, chop the spring onion and mix. Add the sesame oil, sugar, cornstarch, salt and minced meat. Knead everything by hand and leave the mixture for 15 minutes to one side.
The Sivri peppers are cut on one side like a pocket, without cutting their underside, do not remove their stalk. Rinse under cold water to remove the seeds and dry very well with kitchen paper. If they are not dried well, a lot of fat will splatter when frying.
Prepare the tempura just before frying the peppers between a thin and thick consistency.
Each pepper is filled with minced meat by hand, without the filling coming out of the cut pepper. It is pressed lightly with your hand.
The oil is heated to 360°F (180°C), a culinary thermometer can be used (the 9th temperature to the 7th temperature of the stove). To check if the fat is hot enough, dip a wooden stick and if bubbles gather around it - it means that the temperature is suitable for frying.
Each pepper is dipped in the tempura /a few ice cubes can also be added to keep the breading cold/ just before frying and immediately placed in the hot oil, fry for about 5-6 minutes or until they're crispy on the outside and cooked on the inside. Do not fry more than 3 peppers, so that you don't lower the temperature of the fat.
The stuffed peppers are removed and placed on kitchen paper.
The Korean Fried Peppers (Seonkyoung) are very tasty!
SAUCE:
Mix all the ingredients for the sauce in a bowl. Cut the peppers into three pieces. Dip each piece in soy sauce.
Serve hot.
