Tempura Beans

Name: Tempura Beans
Yield: 4 servings
Cuisine: British
Ingredients: 300-400 g Green Beans *OR whatever amount you want to cook!!!; 2 tablespoons Flour; Oil for frying; Salt & Pepper *optional; ‘Tentsuyu’ Dipping Sauce *optional; 1 cup Egg + Cold Water; 1 cup Plain/SR Flour (+ 2 tablespoons Potato Starch); 1 teaspoon Salt; 1/4 cup Extra Cold Water *as thinner batter is more suitable for this dish

Hiroko Liston @hirokoliston

Melbourne, Australia

Green Beans are probably my favourite vegetable. The very best Top 3 Green Beans Dishes are 'Goma-ae' Beans, Anchovy Garlic Sautéed Beans and this Tempura Beans.

It is well known that the Japanese ‘Tempura’ cooking originated with Portuguese. Fried Green Beans, known in Portugal as ‘Peixinhos da Horta’, were introduced by the Portuguese traveled to Japan some centuries ago.

It is so easy to cook with some very simple ingredients, yet these crunchy beans are absolutely delicious. I love them!!!

Green Beans are probably my favourite vegetable. The very best Top 3 Green Beans Dishes are 'Goma-ae' Beans, Anchovy Garlic Sautéed Beans and this Tempura Beans.

It is so easy to cook with some very simple ingredients, yet these crunchy beans are absolutely delicious. I love them!!!

Hiroko Liston @hirokoliston

Melbourne, Australia

Green Beans are probably my favourite vegetable. The very best Top 3 Green Beans Dishes are 'Goma-ae' Beans, Anchovy Garlic Sautéed Beans and this Tempura Beans.

It is so easy to cook with some very simple ingredients, yet these crunchy beans are absolutely delicious. I love them!!!

Green Beans are probably my favourite vegetable. The very best Top 3 Green Beans Dishes are 'Goma-ae' Beans, Anchovy Garlic Sautéed Beans and this Tempura Beans.

It is so easy to cook with some very simple ingredients, yet these crunchy beans are absolutely delicious. I love them!!!

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Ingredients

4 servings

300-400 gGreen Beans *OR whatever amount you want to cook!!!
2 tablespoonsFlour
Oil for frying
Salt & Pepper *optional
‘Tentsuyu’ Dipping Sauce *optional
Tempura Batter
1 cupEgg + Cold Water
1 cupPlain/SR Flour (+ 2 tablespoons Potato Starch)
1 teaspoonSalt
1/4 cupExtra Cold Water *as thinner batter is more suitable for this dish

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Steps

1

Wash Green Beans, cut long ones in half if you like.
2

Make Tempura Batter. It is important to use COLD water for lighter texture. Low temperature slows down the gluten development.

Tempura Batter
3

Equal volume of ‘Egg + Cold Water’ and ‘Flour’ will be mixed together very lightly. DO NOT over mix. Then add extra Cold Water up to 1/4 cup to make the batter thinner.
4

Heat Oil to about 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.
5

Sprinkle some Flour over the Beans to coat. Dip into Tempura Batter and carefully place them into the Oil. Do not fry too many at once.
6

Cook for a minute or two, turning over, then take out and lay them on a rack to drain the Oil. DO NOT over cook. Beans should be still crunchy.
7

Serve with Salt & Pepper or ‘Tentsuyu’ dipping sauce.

‘Tentsuyu’ (Tempura Dipping Sauce)