Deep-fried green beans coated in panko bread crumbs with a slightly spicy mayo dip. YUM!

Panko-crusted Chinese Long Beans with Sriracha Mayonnaise

Serves 4

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:

1. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.

2. Line a baking sheet with paper towels; set aside.

3. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.

4. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.

5. 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.

6. Transfer fried beans to prepared baking sheet and season lightly with salt.

7. Serve with Sriracha Mayonnaise.

*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.

Let’s go to Trader Joe’s and try some!
- Kimberly