Green Bean Tempura with Asian Dipping Sauce

[kirra]

Green Bean Tempura with Asian Dipping Sauce
Patrick O'Connell

Ingredients:

2 quarts vegetable or peanut oil, for deep frying
1/2 pound French green beans
Tempura Batter (recipe below)
Salt to taste
Clear Fish Sauce with Lime and Cilantro (recipe below)

Preparation:

In a deep fryer or heavy pot, heat the oil to 350 degrees F. Cut off the tips of the green beans.

Dip each green bean into the Tempura Batter and shake off any excess. Carefully drop each bean into the hot oil and fry for about 90 seconds, turning them with a slotted spoon until they are just golden and crisp.

Remove the beans from the fryer and drain them on paper towels. Season with salt and serve immediately, with the Clear Fish Sauce on the side.



Tempura Batter

Ingredients:

1 cup cake flour
7 fluid ounces (1 cup less 2 tablespoons) very cold club soda
Salt and freshly ground black pepper

Preparation:

Using a fork, gently combine the flour and club soda in a small bowl. (The batter will appear slightly lumpy and should have the consistency of heavy cream.)

Season with salt and pepper to taste. (The bubbles in the soda water help
keep the tempura light and crispy; therefore it is important to make the batter just before using it.)



Clear Fish Sauce with Lime & Cilantro

Ingredients:

1 tablespoon rice wine vinegar
7 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons sugar
1/2 cup cold water
Juice of 1 lime
2 tablespoons finely julienned carrot
1/4 cup minced fresh cilantro
2 large cloves garlic, minced
2 jalapeño peppers, ribs and seeds removed, finely chopped

Preparation:

Mix all the ingredients together in a medium bowl, stirring until the sugar is dissolved. Store in the refrigerator until ready to use. Serves 4.