Tempura-style Crispy Green Beans
Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.
For the dipping sauce
- 1 tablespoon Japanese mayo
- 1 tablespoon Sriracha
- ¼ teaspoon lemon juice
- Place the green beans in a bowl, add the egg, salt, pepper and cayenne. Mix well.
- Dump in the starch and mix.
- Heat enough cooking oil in a wok or frying pan to reach a depth of at least two inches.
- Drop the battered green beans one by one in the hot oil. Cook in batches until golden and crisp, about two to three minutes (see notes after the recipe).
- Drain the green beans tempura on a rack or a stack of paper towels.
- Mix the ingredients for the sauce.
- Serve the tempura-style crispy green beans with the dipping sauce on the side.
Unless you have a super large frying pan or wok, cooking the battered green beans in batches is essential to ensure that the temperature of the cooking does not drop. If you cook too many pieces and the oil temperature drops, the green beans and batter will take too long to cook. By the time the batter is golden and crisp, it will have absorbed too much oil and the green beans will be soggy. Updated from a recipe originally published in July 3, 2018