Tempura Green Beans with Chile, Garlic, and Sesame Aioli
Recipe from Tyler Florence

Tempura Green Beans with Chile, Garlic, and Sesame Aioli

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    • 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 
    • 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.
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