Tempura Green Beans with Sriracha Aioli Recipe | Vegetarian Times Skip to main content

Tempura Green Beans with Sriracha Aioli

Sriracha, a tangy combination of chiles, vinegar, sugar, and garlic, gets its name from the town of Si Racha, Thailand. The most common brand in the United States, Huy Fong, sometimes called rooster sauce, is made in Rosemead, Calif.


Ingredient Set Name: 

Tempura Green Beans


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1 dried shiitake mushroom, optional
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1 cup cake flour
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⅓ cup white rice flour
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¼ tsp. baking soda
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1 ¼ cups cold club soda
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1 egg yolk
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3 cups vegetable oil, for frying
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1 lb. thin green beans or haricots verts, trimmed

Ingredient Set Name: 

Sriracha Aïoli


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½ cup low-fat mayonnaise
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2 Tbs. sriracha
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2 tsp. vegetarian ponzu


1. To make Tempura Green Beans: Grind shiitake mushroom in spice grinder, or grate with Microplane zester. Transfer to medium bowl, and place over larger bowl of ice.

2. Whisk shiitake powder with cake flour, rice flour, and baking soda in bowl. Stir together club soda and egg yolk in small cup. Whisk egg mixture into flour mixture until barely combined—lumps will remain.

3. Fill medium pot with oil to depth of 11/2 inches. Heat oil over medium heat until 350°–360°F. Coat 7 to 9 beans in batter. Fry 1 minute, or until golden. Drain on metal rack or paper towels, and repeat with remaining beans.

4. Meanwhile, to make Sriracha Aïoli: whisk together all ingredients in small bowl. Serve tempura with aïoli.

Nutrition Information: 

4 g
Total Fat: 
9 g
Saturated Fat: 
1 g
33 g
31 mg
380 mg
2 g
5 g
Serves 6

Comments on this Recipe

Chris, My mother is Japanese; I called her and she said she doesn't add egg to the batter. She also uses the boxed Tempura batter mix. I haven't been able to find vegetarian ponzu and she said to add a little lemon juice to soy sauce. If you want to make the aioli sauce vegan, there are several vegan brands of mayo. My favorite is "Follow your Heart." They have it in low-fat.

This sounds wonderful. I'm new to vegetarian and vegan cooking. Is there a way to make this without the egg?

This is my favorite "junk food" to make myself. I am thirteen and have been a vegetarian for three or four years and only recently discovered this site/ magazine. I love it!!

Earth balance makes a really yummy vegetarian mayonaisse