Quote:
Originally Posted by NewWestGardener
It's all soft, inside out. They can be fried whole, so you can pull the seeds out with the stem after cooking. Usually not seasoned until after cooking. A sprinkle of salt is good enough. Have you had Chinese Szechuan beans? They are deep- fried in hot oil first, before they are mixed up with sauce, same idea, the beans are also fried naked  |
This is interesting...I have had Szechuan beans..I love Szechuan food because I like spicy stuff! I will have to try this with the jalapenos. I would think you have to be careful and not fry them too long? They do this with Padron peppers in Spain kinda..they pick them little, green and immature and saute in olive oil and then serve with a sprinkling of sea salt. This Tapa (appetizer) is served everywhere in Spain. Padron peppers, if allowed to get large and/or turn red are some hot mothers...