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.
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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.
Ingredients
Tempura green beans
- 1 dried shiitake mushroom, optional
- 1 cup cake flour
- 1/3 cup white rice flour
- 1/4 tsp. baking soda
- 1 1/4 cups cold club soda
- 1 egg yolk
- 3 cups vegetable oil, for frying
- 1 lb. thin green beans or haricots verts, trimmed
Sriracha aïoli
- 1/2 cup low-fat mayonnaise
- 2 Tbs. sriracha
- 2 tsp. vegetarian ponzu
Preparation
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
- Calories 224
- Carbohydrate Content 33 g
- Cholesterol Content 31 mg
- Fat Content 9 g
- Fiber Content 2 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 380 mg
- Sugar Content 5 g