Panko-Crusted Chinese Long Beans With Sriracha Mayonnaise

  1. Sriracha Mayonnaise
  2. Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic, and pepper in small bowl. Refrigerate until ready to serve.
  3. Panko-Crusted Chinese Long Beans
  4. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt, and pepper in a shallow bowl. Line a baking sheet with paper towels; set aside. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350u0b0F. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko. 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. Transfer fried beans to prepared baking sheet and season lightly with salt. Serve with Sriracha Mayonnaise.

mayonnaise, mayonnaise, sriracha, rice wine vinegar, coarse salt, green onion, lime juice, garlic, freshly ground black pepper, beans, flour, seafood spice, cornstarch, garlic, onion powder, coarse salt, freshly ground black pepper, canola oil, beans, eggs, salt, chinese

Taken from www.epicurious.com/recipes/member/views/panko-crusted-chinese-long-beans-with-sriracha-mayonnaise-51224631 (may not work)

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