Panko Crusted Chinese Long Beans Recipe

Categories: Sides

Ingredients

• Sriracha Mayonnaise
• 3/4 cup mayonnaise
• 1 teaspoon sriracha (Asian chili sauce)
• 1 teaspoon rice wine vinegar
• 1 teaspoon coarse salt
• 1 teaspoon cleaned and thinly sliced green onion, green part only
• 1/4 teaspoon fresh lime juice
• 1/4 teaspoon chopped garlic
• 1/8 teaspoon freshly ground black pepper
• Panko-crusted Long Beans
• 1 cup all-purpose flour
• 1 tablespoon seafood spice
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 4 eggs, beaten
• 3/4 pound Chinese long beans*, cut into 4-inch-long pieces
• 2 cup panko (Japanese bread crumbs)
• 4 cup canola oil, for frying
• Coarse salt, to taste

Directions

1. Sriracha mayonnaise:
2. Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl.
3. Refrigerate until ready to serve.
4. Panko-crusted long beans:
5. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
6. Line a baking sheet with paper towels; set aside.
7. Pour oil in a deep pot to a depth of 1 inch.
8. Heat over medium-high heat to 350°F.
9. Moisten long beans; dredge in flour mixture.
10. Dip in beaten eggs, then roll in panko.
11. Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
12. Transfer fried beans to prepared baking sheet and season lightly with salt.
13. Serve with Sriracha Mayonnaise.

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