Prep 15 mins
Cook 10 mins
Hawthorne Lane's hors d'oeuvre, nice change.
Make and share this Tempura Green Beans With Sweet and Sour Mustard Sauce recipe from Food.com.
- 1⁄4 cup Coleman's dry mustard
- 1⁄2 cup rice wine vinegar (unseasoned)
- 1⁄4 cup sugar
- 1 egg
- 1 1⁄2 tablespoons yellow miso
- to taste salt and pepper
- 1 cup all-purpose flour
- 1 1⁄4 cups cold water
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh mint leaves
- 1⁄2 lb fresh green beans, trimmed of the stem end
- 4 cups peanut oil (or the amount suitable for your pot or deep frier)
- Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill.
- Remove from the heat and stir in the miso. Season to taste with salt and pepper.
- In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper.
- In a deep frier or deep pot, heat the oil to 350°F.
- Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown.
- Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping.
YUM! Loved these! I also used some extra veggies I had in the fridge (asparagus, sqash and onion) and they all turned out great. I didn't have a double boiler so I made the sauce in a small saucepan and left out the egg (I was afraid it would scramble) and it was still very tasty, I like it much better than traditional sweet and sour sauce. I think I will make this sauce in the future for egg rolls and such as well. Overall these beans were a big sucess, everybody loved them! Thanks for the awesome recipe!