SALT&PEPPER FRENCH BEAN FRITTERS

Making these in a busy restaurant service is an absolute pain in the backside，as the beans need to be individually coated in the batter and then individually fried to prevent them from sticking together into a clump during cooking.The end result，though，is one of world’s most moreish snacks！

Serves 2

INGREDIENTS

vegetable oil，for deep-frying，plus 1 tablespoon

200g French beans

100g cornflour

1 red chilli，sliced

white part of 1 spring onion，finely sliced

1 tablespoon Shaoxing rice wine

pinch of Five-spice Salt

For the batter

35g tapioca starch

25g plain flour

15g xanthan gum

1g baking powder

100ml sparkling mineral water，chilled

1.For the batter，combine the dry ingredients in a bowl，then whisk in the sparkling water until smooth.

2.Heat the oil for deep-frying in a deep-fat fryer to 190℃.

3.Meanwhile，top and tail the beans，then coat them in the cornflour.

4.Swipe the beans individually through the batter and straight into the hot oil，then cook for about 2-3 minutes until golden.Remove from the oil and drain on kitchen paper.Continue until all the beans are cooked.

5.Heat up a wok until it is extremely hot，then add the remaining tablespoon of oil and quickly stir-fry the chilli and spring onion white，finishing with the wine and Five-spice Salt.

6.Sprinkle the chilli and spring onion mixture over the bean fritters and serve immediately.

hancheng

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