Homemade Green Bean Tempura

This recipe is concerned in the tempura batter, cause my tempura flour actually had been expired (OMG) so I checked what else I could use as substitute, then I realized my white rice flour was running out too and only left plain flour, potato starch and corn starch. I had to improvise and fortunately was a success, but because using 2 kind of starch flour, I had to more carefully fried it to avoid sticky each other.

For the filling of tempura in this recipe I use green bean, tempura can use variant type; such as shrimp, crab, sweet potato, carrot, mushrooms etc. The main concern of tempura batter is using ice water or ice block and keeping the temperature of the batter so the result will be crunchy, crispy and not soggy after fried it.

The tempura batter is so simple, this recipe is for 100-150 gr green beans and for 2-3 portions. The first step, bring coconut oil in a large skillet over medium heat. Cut each green bean in half.

Prepare a large mixing bowl, add 7 tbs plain flour, 3 tbs potato starch, 5 tbs corn starch (or white rice flour) and a pinch of salt, mixed until well combine.

Then, pour 200 ml ice water (very cold) into the mixed flour. Stirred until smooth (you can add some ice blocks to keep the temperature of the batter).

When the coconut oil is ready, add the green beans into the batter.

Drop the green beans into hot oil one by one and deep fried quickly just for 1 minutes. Stirred occasionally.

Drain the green bean tempura with kitchen paper to reduce excess oil and sprinkle with mixed of salt, chili powder and chili flakes when still hot. Served immediately.

It's so easy and simple, isn' it? It's so crunchy, crispy, sweetness from the green beans, salty and a little bit spicy. Perfect for appetizer. Hopes you like the recipe. Enjoy!!

Get the recipe: Homemade Green Bean Tempura

portion: 2-3

prepare time: 5 minutes

active time: 3-5 minutes

Ingredients:

100-150 gr green beans, cut in half

7 tbs plain flour

3 tbs potato starch

5 tbs corn stach (or white rice flour)

salt

200 ml ice water (can add some ice blocks too)

coconut oil to deep fry

Sprinkles:

2 tsp salt

1 tsp chili Powder

1 tsp chili flakes

Directions:

1. Bring coconut oil in a large skillet over medium heat. Prepare a large mixing bowl, add plain flour, potato starch, corn starch (or white rice flour) and a pinch of salt, mixed until well combine.

2. Pour ice water (very cold) into the mixed flour. Stirred until smooth and add some ice blocks to keep the temperature of the batter.

3. Add the green beans into the batter. Drop the green beans into hot oil one by one and deep fried quickly just for 1 minutes. Stirred occasionally.

4. Drain the green bean tempura with kitchen paper to reduce excess oil and sprinkle with mixed of salt, chili powder and chili flakes when still hot. Served immediately.

#vegetables #vegetarian #vegan #veggies #tempura #deepfried #recipe