5-spice)

TheVianD

Apr 8

Crispy lightly battered green beans perfectioN

First things first, this dish is nothing like the famous Sichuan Dry Fried Beans (干煸四季豆) which is prepared in a completely different way. These Beans are buttered and deep-fried to a perfect crisp (originated from Portugal, called 'Portugar-Peixinhos da Horta'). Now, traditionally, these crispy Beans are served as they are, mostly as finger food or appetizers. But The VianD decides to elevate the flavors profile by tossing them with finely chopped Garlic/Ginger, Dried Chili and 5-spice powder. Here's The VianD 'Portugar-Peixinhos da Horta' inspired take on "Crispy French Beans (Tossed With Dried Chili/Garlic/Ginger/5-spice)".

RɛsɪpI Crispy French Beans (Tossed With Dried Chili/Garlic/Ginger/5-spice)
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Ready : 15 mins[ Prep : 05 mins † Active : 10 mins ]
Serves : FingerFood/Appetizer/Pair with other dishes
Generic : Blanch/Toss
Difficulty : Easy Printable Recipe

IngredientS

• French Beans – A big bunch, with both ends detached. U can keep the Beans whole but The VianD likes to cut to abt 4-5 inches. Baby French Beans would be a lot more tender.
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• Side Condiments – The all-important 5-spice powder mixed with Salt, Sugar and Black Pepper. A few Dried Chilis – deseed and cut to about 1-2 inches long. Lots of finely chopped Garlic and Ginger.
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• Flour Batter – An Egg. Self-rising Flour, Rice Flour and Corn Flour. The ratio is 3:2:1. Half a teaspoon of Baking Soda. Water, Salt, Sugar and a dash of White Pepper. 1 tablespoonful of cooking oil. All to taste.-

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

InstructionS

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Preparing the Dish
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• Blanching - Heat up a pot of water to a rolling boil. Add some Salt. Quickly blanch the Beans for about a minute or so. Sieve everything out and run under tap water to stop over-cooking. Set aside to drain off excess water. This process helps to get rid of the green-raw taste of the Beans.
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• Batter - Next, whisk the Flour Batter ingredients with some water (little by little) until a smooth consistency. U should be able to lift the Batter with a fork and the consistency should be smooth falling and landing, just holding its shape for a little while before disappearing. Set aside.
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• Deep Frying - Then, heat about 2 inches of oil on medium heat to just about smoking hot. To test if the oil is ready, dip a chopstick into the oil and if it sizzles, it's ready. Dip green beans into the Batter to coat thoroughly, dripping off excess. Do it in batches, DO NOT over-crowd. Fry until golden brown and crisp. Remove from oil with a strainer to a paper towel to drain off excess oil. Optional - U can drizzle the extra Batter and fry till golden brown and crispy when U are done with the Beans. this will give U lots of delicious bits of crispiness. Sieve out to drain off excess oil.
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• Tossing - The last step is to heat up a Wok/Pan with a little oil and saute the Garlic/Ginger and Dried Chilli till aromatic. Then add the Beans (with the Batter crispy bits, if any) together with the 5-spice powder mixture, crank up the heat and toss everything thoroughly, making sure everything is incorporated. U are done.

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Serving
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• Plate and voila, ur plate of crispy lightly battered "Crispy French Beans (Tossed With Dried Chili/Garlic/Ginger/5-spice)" is ready to be served HOT.

~~* EnD *~~

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