Eddie Merlot's Tempura Green Beans

If you haven't eaten at Eddie Merlot's before you should. This is my favorite restaurant of ALL TIME. The meat is the best I've ever had and the appetizers and sides are a close second. My amazing mom gifted us their cookbook for Christmas last year and after the wedding we now own a deep fryer. This means we are finally capable of trying to make their delicious tempura green beans in our own home! The recipe may seem like a lot but it really doesn't take much time at all and is delicious.

**please excuse the terrible presentation, the only picture I took was while they were drying**

Directions 

Preheat fryer to 350 degrees 

Dredge green beans in flour 

Dip in batter (recipe below)

Fry for 3-5 minutes until tender 

Serve immediately with creamy wasabi dip (recipe below) 

**THE DIP IS TO DIE FOR** 

Batter 

Combine dry ingredients 

    1/2 C. flour 

    1/2 C. corn starch

    1/4 tsp baking soda

    1/4 tsp salt

    2 tsp black sesame seeds 

    (we just used white because it was what we had on hand) 

In a separate bowl combine

    1 egg lightly beaten

    3/4 tsp rice vinegar

    3/4 tsp sesame oil

    1 1/2 C. soda water 

Pour wet ingredients into dry and gently mix - it's OK to have some lumps. The consistency should be similar to runny pancake batter. (it will seem too runny but I promise it works) 

Creamy Wasabi Dip

In your small food processor combine ingredients, cream together until smooth then refrigerate until serving (NOTE: this dip doesn't last more than a day in the fridge before separating so don't try to make it early)

    2 1/2 Tbs. heavy cream

    2 1/2 Tbs. honey

    1/2 C. sour cream

    1 1/4 C. mayonaise 

    (you could sub greek yogurt for some of this and/or the sour cream) 

    salt 

    white pepper 

    2 1/2 Tbs. wasabi powder 

    (we were able to find some at Walmart in the asian food section) 

I hope this inspires you to make some of your favorite restaurant recipes at home and that you enjoy this amazing dish.