Equipment
Ingredients
Tempura Batter
- 4 egg white
- 700 g flour
- 650 ml club soda
Frying
- 1425 ml vegetable oil, for frying
Mustard Dipping Sauce
- 60 g dijon mustard
- 43 g honey
- 10 ml soy sauce
- 5 ml hot sauce
Vegetables
- 450 g green beans, trimmed
- 2 g salt
Nutrition (per serving)
Method
In a large bowl, whisk the egg whites until they form soft peaks.
Gently whisk the flour and club soda into the egg whites until just combined.
Place the batter in the refrigerator to chill until needed.
Combine the mustard, honey, soy sauce, and hot sauce in a small saucepan.
Heat the sauce over medium heat for 5 minutes, stirring occasionally, until warm and slightly thickened.
Pour the vegetable oil into a large pot and heat to 175°C (350°F) over medium-high heat.
Dip the green beans into the cold batter, allowing excess to drip off.
Fry the beans in small batches for 3 minutes until the coating is golden brown and the beans are bright green.
Transfer the beans to a paper towel-lined plate and season immediately with salt. Serve hot with the prepared sauce.
Chef's Notes
- For the lightest, crispiest tempura batter, keep all your ingredients, especially the club soda and egg whites, ice-cold. This temperature shock is key to achieving that signature ethereal crispness.
- Resist the urge to overmix the batter. A few lumps are perfectly fine and actually contribute to a lighter, more delicate coating. Overmixing develops gluten, leading to a tougher batter.
- Don't overcrowd the frying oil. Frying in small batches ensures the oil temperature remains consistent, preventing the tempura from becoming greasy and ensuring an even golden-brown color.
- The dipping sauce can be made ahead of time and gently reheated. Adjust the honey and hot sauce to your preference for sweetness and spice.
