A delicious asian inspired dish!
Ingredients:
THE POPPERS:
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1 small yellow onion, diced
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1 tbsp canola oil
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2/3 c flour
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25 jalapeños
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1 c soft white bread (only insides! No crusts!), pour 3 tbsp almond milk over the bread + allow to soak
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1/2 k meat
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3/4 c chopped scallions
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1 tsp kosher salt
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1/2 tsp coarse black pepper
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1 clove garlic minced
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1 egg, lightly beate
THE BATTER:
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2 c flour
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500ml beer
DIPPING SAUCE (mix to combine)
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1/2 c low sodium soy sauce
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2 tbsp dark vinegar (sometimes called organic)
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3 tbsp chopped scallions
SPICY MAYO (mix to combine)
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1/4 mayo
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3 tbsp sriracha
Directions:
Heat a pan over medium heat. Add oil and onions. Sauté for about 20 min stirring often till slightly golden. Meanwhile prep jalapeños. Wash and dry well. Cut in half lengthwise and use a small 1/4 tsp to gently scoop out the ribs and seeds. Place all the jalapeños in a bowl with flour and toss to coat. In a separate bowl combine the meat with the remaining popper ingredients along with the sautéed onions. Have a baking sheet ready and start filling jalapeños. Add 1-2 tbsp meat mixture (amt will vary depending on size of your peppers) to each pepper. The meat should be slightly domed on top of the pepper. In a seperate bowl combine flour, beer and salt. Mix. Heat a pot with 3-4 inches of oil over medium high. When oil is 350°f (I eye ball this buy dipping a fork in the batter and putting the tip of it in the oil!) dip each popper fully into the batter and then place directly in the oil! Fry for about 3minutes, flipping half way though until lightly golden. Remove and place on wire cooling rack.
Serve hot with dipping sauce and enjoy!