Tempura Green Beans With Sweet and Sour Mustard Sauce

Hawthorne Lane's hors d'oeuvre, nice change.

• Ready In: 25 mins
• Yields: 4 hors d'oeuvre

Ingredients

• 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)

Directions

1. 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.
2. Remove from the heat and stir in the miso. Season to taste with salt and pepper.
3. 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.
4. In a deep frier or deep pot, heat the oil to 350°F.
5. 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.
6. 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.