Panko-crusted Chinese Long Beans with Sriracha Mayonnaise
These are SO good. Trust me. Just do it.
Serves 4 (HAHAHAHAHA. biggest lie ever told! These feed 1, and maybe a few bites for a friend. )
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
For sriracha mayonnaise:
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl. Refrigerate until ready to serve.
For panko-crusted long beans:
Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.Line a baking sheet with paper towels; set aside.Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
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.
Transfer fried beans to prepared baking sheet and season lightly with salt.
Serve with Sriracha Mayonnaise.
*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans or even Asparagus if you can't find them.