I fried them in a cast-iron skillet until they were browned in places. (I didn't add olive oil this time, although sometimes I do.) Then I tipped them onto a plate and Larry sprinkled them with lemon juice and fleur de sel.
I expected them to be slightly spicy, with the occasional really hot one. That's part of the fun of eating them.
This batch, however, were all spicy!
It was an invigorating appetizer, but we didn't eat many of them. I saved the leftovers to make a Thai curry with coconut milk to tame them a little.
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