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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 733 kcal
- Protein
- 24 g
- Carbohydrates
- 151 g
- Fat
- 3 g
- Fiber
- 8 g
- Sugar
- 13 g
- Sodium
- 589 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 515 mg
- Calcium
- 93 mg
- Iron
- 9.9 mg
- Magnesium
- 74 mg
- Phosphorus
- 243 mg
- Zinc
- 1.6 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 1.47 mg
- Riboflavin
- 1.11 mg
- Niacin
- 11.3 mg
- Folate
- 359 mcg
- Water
- 314 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Storage
Troubleshooting
Batter is soggy or oily
Cause: Oil temperature was too low or too many beans were added at once
Fix: Cannot be fixed once soaked in oil
Prevention: Use a thermometer to maintain 175°C (350°F) and fry in small batches
Batter is falling off the beans
Cause: Beans were wet before dipping
Fix: Dredge beans in a light dusting of dry flour before dipping in batter
Prevention: Thoroughly pat the green beans dry with paper towels before battering
Cultural Context
Tempura, a Japanese dish of battered and deep-fried seafood and vegetables, has roots in Portuguese cooking introduced in the 16th century. Over time, it evolved into a distinctly Japanese culinary art form, celebrated for its light, crisp batter and delicate textures. While traditional tempura often features shrimp and various vegetables, modern interpretations, like these green beans, showcase its versatility as an appetizer or side dish.
