Green Bean Tempura with Curry Mayonnaise Recipe
Crispy and flavorful Green Bean Tempura served with a zesty homemade curry mayonnaise dipping sauce. This recipe features fresh green beans battered in a light tempura batter and fried to golden perfection, paired with a creamy curry mayo that adds a tangy, spicy kick. Perfect as an appetizer or a side dish to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Curry Mayonnaise
- 1 cup mayonnaise
- 1 tablespoon red curry paste
- 1 tablespoon fresh lime juice (from 1 lime)
Tempura Batter and Green Beans
- 1 cup all-purpose flour
- 1 cup cold club soda
- ½ teaspoon sea salt, plus more for seasoning
- 2 pounds fresh green beans, trimmed
Frying
- 1 quart vegetable oil (for frying)
Instructions
- Make the curry mayo: In a small bowl, whisk together the mayonnaise, red curry paste, and fresh lime juice until the mixture is smooth and well combined, creating a creamy, tangy dipping sauce.
- Prepare the tempura batter and green beans: In a large bowl, whisk together the all-purpose flour, cold club soda, and ½ teaspoon sea salt until the batter is smooth and slightly airy. Add the trimmed green beans to the batter and toss gently until each green bean is evenly coated.
- Heat the oil for frying: Attach a deep-fry thermometer to a large, heavy-bottomed pot and fill it with vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C), ensuring it is at the correct temperature for perfect frying.
- Fry the green beans: Working in batches to avoid overcrowding, carefully add the battered green beans to the hot oil. Fry them for about 3 minutes, turning halfway through, until they are golden brown and crispy. Use a slotted spoon to remove the beans and place them on a paper towel-lined plate to drain excess oil. Season immediately with additional sea salt. Allow the oil to return to 375°F before repeating with remaining beans.
- Serve: Arrange the crispy green bean tempura on a serving platter alongside the curry mayonnaise dipping sauce. Serve immediately to enjoy the best texture and flavor.
Notes
- Ensure the club soda is very cold to achieve a light and crispy tempura batter.
- Maintain the oil temperature at 375°F to avoid greasy or undercooked tempura.
- Do not overcrowd the pot when frying, as it lowers the oil temperature and results in soggy tempura.
- Use fresh green beans that are firm and not limp for the best texture.
- Leftover curry mayo can be refrigerated for up to 3 days.
