Wednesday, January 16, 2008

Sesame Tempura Green Beans with Soy Dipping Sauce

This recipe is such a hit with my clients and friends. So much so, that my friend Paula in Spokane, Washington opened a restaurant there recently called "Olive Oilz" and she serves it on the menu as an appetizer. But I have to be honest, anything deep fried is good, you can take the tire off your car and dip it in batter and fry it and it would be good!

Sesame Tempura Green Beans with Soy Dipping Sauce
4 Cups Vegetable oil
2 Tablespoons Soy Sauce
2 Teaspoons Fresh Lime Juice
1 Teaspoon Superfine Granulated Sugar
1 Cup All-Purpose Flour
¼ Cup Sesame Seeds
1 Cup Beer (Not Dark)
¾ Lb Green Beans, Trimmed

Heat 2 inches oil in a 4-guart heavy pot over moderate
Heat until deep-fat thermometer registers 365*F.
While oil is heating, make dipping sauce by stirring
together soy sauce, lime juice, and sugar until sugar
is dissolved. Whisk together flour and sesame seeds and
whisk in beer until batter is smooth. Toss about 10 beans
in batter until coated. Add to oil 1 at a time and fry, turning
until golden, about 1 ½ min. Transfer with tongs to paper
towels to drain and sprinkle with salt to taste. Coat and
Fry remaining beans in same manner.
Serve beans with dipping sauce and enjoy!
P.S.-I’ve served this with a hot & sweet mustard for dip
And it was very good!
Makes 6 (hors d’oeuvre) servings.

A little history about Tempura, it was introduced to Japan in the mid-sixteenth century by early Portuguese visitors. The word tempura may be derived from the Portuguese noun tempero, meaning a condiment or seasoning, or from the verb temperar, meaning "to season". Theree is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies". An alternate explanation for the word is that it is derived from "Tempora", a Latin word used by either Spanish or Portuguese missionaries to refer to the Lenten period where they could not eat meat.

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