Japanese Shishito Peppers with Chinese XO Sauce

After eating the shishito peppers in "Asian seasoning" sauce at RA Sushi Bar Restaurant - Tustin, I wanted to try recreating the dish at home. I could taste dried seafood, perhaps dried shrimp or oysters? A little kick from black pepper? Probably a reworked Chinese XO Sauce? I could do this, right? Or make a pretty close approximation?

I bought a huge bag of peppers from Woori Market - Los Angeles (Little Tokyo) for only a few bucks so it was worth experimenting. The result was savoriness from the dried shrimp and oyster sauce, a little kick from chili sauce and black peppers, and a touch of sweetness from brown sugar.


Japanese Shishito Peppers with Chinese XO Sauce

For about 1 pound of green chilies, you'll need:
1 pound green chilies :)
2 cloves garlic, minced
2 tblsp ground dried shrimp
1 1/2 tblsp oyster sauce
2 tsp soy sauce
1 tblsp brown sugar
1 tsp ground black pepper
1 tsp chili sambal or dried chili flakes

Wash and rinse the green peppers and set aside.

If you can't find these peppers, you can substitute with bell peppers. Costco sells mini elongated bell peppers that would be perfect for this as well.


Mince 2 cloves of garlic and set aside.

In a pan on medium-high heat, drizzle a generous amount of oil and saute the dried shrimp until softened. I buy the dried shrimp whole, and then grind them in a food processor.


Then add the garlic, 1 1/2 tblsp oyster sauce, 1 tblsp brown sugar, 2 tsp soy sauce, 1 tsp ground black pepper, and 1 tsp chili sauce.


Mix thoroughly. This pan was from another time making this recipe. Because it's just that good. :) See the dried shrimp bits?


The sauce should be pretty thick, but spreadable at this point. Taste and adjust seasonings if necessary.


Then add the shishito peppers.


The peppers should start charring and softening in a few minutes. But if they haven't and the sauce is starting to dry up, add a tblsp of water or so to keep it from burning.


I like my peppers slightly charred and a little wilted, but still firm.


Serve with rice or alone as a snack.


Enjoy!

*****
1 year ago today, Dau Hu Sot Ca Chua (Vietnamese Fried Tofu with Tomato Sauce).
2 years ago today, Bridal Veil Falls - Columbia River Gorge - Oregon.
3 years ago today, Mang Cau (Vietnamese Cherimoya).
4 years ago today, a bounty of avocados resulted in Guacamole.