Tempura-style green beans

A recipe by Connie Veneracion

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Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.

See how to make it

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100 grams green beans 1 small egg ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon cayenne ⅓ cup cornstarch or potato starch cooking oil for frying For the dipping sauce 1 tablespoon Japanese mayo 1 tablespoon Sriracha ¼ teaspoon lemon juice

Start by trimming the green beans. Pinch off the ends and pull off the “string” that runs along the sides.

Dump the trimmed green beans in a mixing bowl, crack an egg directly over them and sprinkle in the seasonings.

Toss to coat every piece and make sure that the seasonings are evenly distributed.

Add starch and mix lightly. You’re aiming for a loose batter that easily drips off if you lift a pod.

If you see small lumps of wet starch, leave them alone. Those lumps will turn into crispy bumps during frying.

Drop the battered green beans one by one in hot oil. Cook in batches until golden and crisp, about two to three minutes.

Thick Brush Stroke
Thick Brush Stroke

Serve with Japanese mayo-Sriracha-lemon dipping sauce

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