This recipe it fits many purposes: it's vegetarian, it can be served as a snack, but also as a side dish and there are many variations.
Today i focus on the traditional one, with haricots vert and tempura batter. Tempura batter was presented to Japanese from the Portuguese. Many stories are told, among them the one that Jesuits because didn't eat meat, create new ways to eat their vegetables and one of them was frying them with this batter.
Ingredients for the batter:
For the haricot vert beans:
For the sauce:
In boiled water with salt, add the beans and cooked them for few minutes. After cooked, take them out, put them in cold water, drain them and set them aside.
Add the mayo with the capers and mix well. Reserve.
Warm the oil till it reach 180º. While waiting do the batter:
Add the flour, salt, sugar and yeast in a bowl. Add the cold sparkling water and mix it. You want that the mixture still has some lumps as the tempura batter should have.
Add the onion and parsley and mix well and reserve.
When the oil is reaching the 180º, pass the beans thru the batter and fry them. The ideal is that you can make groups of 2 beans in a way that they fry togehter in the same batter.
When cooked and crispy, take them out and drain them.
Serve them hot together with the sauce.