Tempura Green Beans with Sriracha Aioli

• 1 dried shiitake mushroom, optional
• 1 cup cake flour
• 13 cup white rice flour
• 1/4 tsp. baking soda
• 1 1/4 cups cold club soda
• 1 egg yolk
• 3 cups vegetable oil, for frying
• 1 lb. thin green beans or haricots verts, trimmed
• 1/2 cup low-fat mayonnaise
• 2 Tbs. sriracha
• 2 tsp. vegetarian ponzu

1. To make Tempura Green Beans: Grind shiitake mushroom in spice grinder, or grate with Microplane zester.
2. Transfer to medium bowl, and place over larger bowl of ice.
3. Whisk shiitake powder with cake flour, rice flour, and baking soda in bowl.
4. Stir together club soda and egg yolk in small cup.
5. Whisk egg mixture into flour mixture until barely combinedlumps will remain.
6. Fill medium pot with oil to depth of 11/2 inches.
7. Heat oil over medium heat until 350360F.
8. Coat 7 to 9 beans in batter.
9. Fry 1 minute, or until golden.
10. Drain on metal rack or paper towels, and repeat with remaining beans.
11. Meanwhile, to make Sriracha Aioli: whisk together all ingredients in small bowl.
12. Serve tempura with aioli.

shiitake mushroom, cake flour, white rice flour, baking soda, cold club soda, egg yolk, vegetable oil, thin green beans, lowfat mayonnaise, sriracha, vegetarian ponzu

Taken from www.vegetariantimes.com/recipe/tempura-green-beans-with-sriracha-aioli/ (may not work)