Chiles Toreados: Fried Chiles with Lime-Soy Sauce

Total Time:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min

Yield:
4 cups
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 2 pounds yellow chiles
  • 1/2 cup fresh lime juice
  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce
Directions

Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain.

Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours.

The chiles will keep in the refrigerator for up to 1 week.


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    This recipe is featured in:

    The Kitchen