Tempura-Fried Green Beans With Mustard Dipping Sauce
- Total Time
- 25 Minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4egg whites
- 3cups flour
- 2¾cups club soda
- About 6 cups canola oil, for frying
- ¼cup Dijon mustard
- 2tablespoons honey
- 2teaspoons light soy sauce
- 1teaspoon hot sauce
- 1pound green beans, trimmed
- Kosher salt
Nutritional analysis per serving (4 servings)
1003 calories; 66 grams fat; 5 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 19 grams polyunsaturated fat; 89 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 15 grams protein; 1140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
- Step 2
Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
- Step 3
Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
- Step 4
Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.
Private Notes
Comments
3/4 oz egg white (1) 1 cup flour 7 oz water
You're going to want to use it right after you've made it -- let's say within the hour.
Had 3 egg white left over from last nite's hollandaise so made the batter x 3/4. Cooked about 8 oz beans (plenty for 2) and STILL had about 3 cups of batter left. We'll see if it holds up in the fridge for another nite. Cooked in 12" cast iron w/ about 1" oil (maybe 2-3 cup?) and it was plenty. Used chop sticks to toss beans in batter and drop into oil. Less messy than fingers. Honey mustard was a little blah. Ranch was better. Batter would have benefited from some salt also.
Really great dish, would be killer at a party. I recommend using Bachan's Japanese BBQ sauce instead of the honey mustard sauce.
The green beans are great. Salt them once they come out is the oil. The sauce, though, is incredible.
Used maple syrup instead of honey & and spicy mustard instead of Dijon in the sauce - was awesome. Agree that batter amount could be halfed and bigfer/wider/fatter beans best.
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