Trader Sam’s Panko-Crusted Chinese Long Beans with Sriracha Mayonnaise

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Ingredients

Sriracha Mayonnaise

3/4 cup mayonnaise

1 teaspoon sriracha (Asian chili sauce)

1 teaspoon rice wine vinegar

1 teaspoon coarse salt

1 teaspoon cleaned and thinly sliced green onion, green part only

1/4 teaspoon fresh lime juice

1/4 teaspoon chopped garlic

1/8 teaspoon freshly ground black pepper

Panko-Crusted Chinese Long Beans

1 cup all-purpose flour

1 tablespoon seafood spice

1 tablespoon cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon coarse salt

1/8 teaspoon freshly ground black pepper

4 cups canola oil, for frying

3/4 pound Chinese long beans*, cut into 4-inch-long pieces

4 eggs, beaten2 cups panko (Japanese bread crumbs)

Coarse salt, to taste

Directions

Sriracha Mayonnaise

Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic, and pepper in small bowl. Refrigerate until ready to serve.

Panko-Crusted Chinese Long Beans

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 350°F. 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.