Chiles Toreados: Fried Chiles with Lime-Soy Sauce

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

1. Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan.
2. 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.
3. Transfer to paper towels to drain.
4. Mix the lime juice, soy sauce and oyster sauce in a medium bowl.
5. Add the warm chiles and toss to combine.
6. Chill until very cold, about 3 hours.
7. The chiles will keep in the refrigerator for up to 1 week.

vegetable oil, yellow chiles, lime juice, soy sauce, oyster sauce

Taken from www.foodnetwork.com/recipes/marcela-valladolid/chiles-toreados-fried-chiles-with-lime-soy-sauce.html (may not work)