Ume at Casino del Sol: Tempura Green Beans
Cleaned Green Beans Oz 5
Minced Garlic Tsp 1
Fried Garlic Tsp 2
Minced Ginger Tsp 1
Sliced Serrano Peppers Tsp 2
Sliced Scallions Tsp 2
Iodized Salt Tsp 1/8
Granulated Sugar Tsp 1/8
White Pepper Tsp 1/8
Black Pepper Tsp 1/8
Chinese 5 Spice Powder Tsp 1/8
Granulated Garlic Tsp 1/8
Granulated Chicken Bouillon Tsp 1/8
Chili Oil Tsp 2
Vegetable Oil Cup 1/2
Chili Flakes Cup 1/4
Hoisin Sauce Tbsp 1
Tempura Mix Cup 1
Soda Water Cup 2/3
To make the chili oil mix 2 tablespoons of water with 1/4 Cup of chili flakes and let the mixture soak for 30 minutes. Then combine the chili flakes with the vegetable oil in a small pot and bring to a low simmer for 5 to 8 minutes. Remove from the heat, mix in 1 tablespoon of hoisin sauce and a teaspoon of salt. Let the mixture rest until it comes down to room temperature.
To make the spice mix combine the iodized salt, granulated sugar, white pepper, black pepper, Chinese 5 spice, granulated garlic and granulated chicken bouillon in a small mixing bowl.
Mix the tempura mix with the soda water and dip your cleaned green beans in the mixture, covering them completely.
Immediately drop into the fryer at 350 degrees and cook for about 1 minute and 30 seconds or until crispy.
Meanwhile sweat the minced garlic, minced ginger, sliced serrano peppers and sliced scallions in a wok pan with 2 teaspoons of chili oil.
Once the green beans are nice and crispy transfer them to the wok pan and mix together with the rest of the ingredients.
To finish season with the spice mix and fried garlic.