Tempura Green Beans with Chile, Garlic, and Sesame Aioli

Recipe from Tyler Florence
Tempura Green Beans with Chile, Garlic, and Sesame Aioli
2 to 4
35 mins
Shop Kitchen ▾
    • 1/4 cup toasted sesame oil
    • 2 teaspoons minced ginger
    • 2 teaspoons minced garlic
    • 1 teaspoon minced red chile
    • 1/2 cup store-bought mayonnaise
    • 1/2 cup sour cream
    • 1 teaspoon lemon juice
    • Kosher salt and freshly ground black pepper
    Tempura Green Beans
    • 1 bunch green beans (about 1 pound), root-end trimmed
    • 3/4 cup all-purpose flour
    • 1/4 cup cornstarch
    • 2 tablespoons baking powder
    • 1 teaspoon kosher salt
    • 1 egg yolk
    • 3/4 cup club soda, chilled
    • Vegetable oil, for deep-frying
    • Kosher salt
    • 1 lime, cut into wedges, for garnish
    • 1/4 bunch fresh cilantro (about 4 sprigs), for garnish
    For the Aioli, heat sesame oil in a small pan over low heat. Add ginger, garlic, and chile and saute until fragrant and crispy. Drain ginger, garlic, and chile and set aside, reserving the oil.
    In a blender combine mayonnaise, sour cream, and the reserved sesame oil. Add lemon juice and season with salt and pepper. Puree until smooth. Set aioli aside.
    For the Tempura Green Beans, in a large bowl combine flour, cornstarch, baking powder, and the 1 teaspoon salt. Make a well in the center and add yolk. Gradually whisk in club soda, slowly working your way out from the center to form a smooth batter.
    Pour 2 to 3 inches oil into a large heavy pot and heat to 375 degrees F. Dip green beans into batter, shake off excess, and fry a few at a time for 4 to 5 minutes, until golden and puffy. Drain on paper towels; sprinkle with crispy fried ginger, garlic, and chile. Garnish with lime wedges and cilantro and serve with Aioli.
    Back to Top