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Green Beans Tempura

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Battered and deep fried, crispy green beans tempura is labeled “crispy green beans” in P. F. Chang’s menu.

Battered and deep fried, crispy green beans tempura is labeled street fare in P. F. Chang's menu. Here's an easy home version recipe.

I cooked this for Sam (she eats no meat) a few nights ago. I wished I had cooked more because her sister and father liked the dish too and were surreptitiously picking green beans off the plate. Sam said it was okay because she wouldn’t have been able to finish all of them anyway.

In other words, green beans tempura is simply delectable and, even for non-vegetarians, it is a great appetizer or side dish.

Although I call this dish “tempura”, the green beans weren’t cooked like traditional tempura. Traditional tempura batter has no egg and the frying is a bit more complicated. I leave that to Alex who learned to cook tempura properly in culinary school (see her ebi tempura).

I cooked green beans tempura in pretty much the same way I make mushroom fries. The basic recipe is so versatile (and so easy too!) that I used it to cook dynamite chicken as well.

Start by pinching off the tips and stringing the green beans.

Crispy Green Beans Tempura Recipe, Step 1: Season the green beans and coat with egg

Place the trimmed green beans in a mixing bowl, add a whole egg and whatever seasonings and spices you like. Mix everything together to distribute the seasonings and spices evenly.

Crispy Green Beans Tempura Recipe, Step 2: Add starch to make a thin batter

Next, you add starch. Mix to make a rather thin batter. The batter doesn’t have to be super smooth. Small lumps are okay. They will turn into crispy nuggets during frying.

Crispy Green Beans Tempura Recipe, Step 3: Fry the battered green beans

Now comes the frying. This is deep frying. So, heat up plenty of oil. Fry the green beans in batches for even cooking.

Crispy Green Beans Tempura Recipe, Step 4: Serve with Sriracha mayo

And that’s it. Plate up the crispy green beans tempura and serve with your dipping sauce of choice. Mixing Japanese mayo with Sriracha and a bit of lemon juice is a great option.

Battered and deep fried, crispy green beans tempura is labeled street fare in P. F. Chang's menu. Here's an easy home version recipe.

Green Beans Tempura

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Course: Appetizer, Side Dish
Cuisine: Asian Fusion
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Author: Connie Veneracion

Ingredients

  • 100 grams green beans trimmed
  • 1 small egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1/3 cup tapioca starch or corn starch
  • cooking oil for frying

For the dipping sauce

  • 1 tablespoon Japanese mayo
  • 1 tablespoon Sriracha
  • 1/4 teaspoon lemon juice
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Instructions

  • 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.
  • Drain the green beans tempura on a rack or a stack of paper towels.
  • Mix the ingredients for the sauce.
  • Serve the green beans tempura with the dipping sauce on the side.
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