- French beans – trimmed and half or U can keep as whole.
Tempura Batter :
- Self-rising Flour, small amount of Corn Flour, an Egg and Ice-water.
- Salt, Sugar, coarsely grounded black pepper, Garlic powder and 5-spice powder. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by mixing the Batter. Lightly beat the Egg with a little Ice-water. Mix the Flour well. Gently pour in the beaten Egg and the Seasoning Ingredients. Fold gently. If too thick, add some Ice-water. Don’t over stirred/mixed, lumps are fine.
Heat up a pot of oil. When it starts to smoke, lower heat to medium. Dip the Beans into the batter, making sure the Beans are well coated. Gently lower into the oil, one by one, else it will all stick together and don’t overcrowd , do in batches. Fry for abt 1 min or till golden brown.
Transfer out the cooked tempura to a wired rack or a plate lined with a paper towel to drain excess oil (very important else the Tempura will gets soggy). Between batches, remove the crumbs from the oil else the crumbs will burn and turn the oil darker if left in fryer. Don’t discard the excess batter, gently and slowly pour it into the oil and fry till golden brown – just a min or so. These bits and pieces are really flavorful and are great for garnishing on top of the dish. Plate and ur plate of crispy delicious “Sichuan Tempura French Beans” is ready to be served hot.