Recipes // Side Dishes // Green Bean Tempura with Tempura Dipping Sauce

Green Bean Tempura with Tempura Dipping Sauce


By Chef Michael Batt 

Farm to Table Recipe

Makes 6 servings



  •  1 Gallon Canola oil, for frying
  •  1/2 lb. Green Beans (Preferably fresh from Farmers Market)
  •  12 oz. package of Tempura Batter Mix (we use “Bon Con Voi”)
  •  1 ½ Cup Ice Cold Water
  •  1 Tbsp Vegetable Oil
  •  Salt to taste
  •  ¼ Cup Tempura Dipping Sauce (You can find in an Asian Market)



  1. Heat Canola oil in a large, heavy-bottomed pot to 350 degrees F. Make sure your pot is big enough so the oil is a little lower than halfway up the sides as it will rise once the Green Beans are put in. 

  2. Blanch the Green Beans in Boiling Salted water and then shock them in an ice water bath. You want to slightly under cook the beans because they will cook again in the hot oil. Remove from the ice water and set aside.

  3. Mix the tempura mix with the ice cold water and olive oil. Different brands of tempura mix have different instructions so follow them carefully. 

  4. For the mix we use we whisk the batter for about a minute so it is well incorporated. 

  5. Put the beans in the tempura batter and make sure they are completely submerged. Line a bowl with paper towels. You may want to use a glove at this time as this part is a little messy.

  6. Drop one green bean at a time into the oil and allow to cook for about a minute or until they are just slightly golden brown. 

  7. Remove and season with salt. (You may have to do this in a couple of batches). 

  8. Serve immediately with the tempura sauce.

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