Name: Tempura-Fried Green Beans and Shrimp with Gremolata and Lemon-Parsley Aioli
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup canola oil, plus more for frying; 1 lemon, zested and juiced; 1/2 cup flat-leaf parsley leaves and tender stems, finely minced, plus 1 cup left intact; 2 cloves garlic, finely minced; 2 large eggs, separated; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 cup rice flour; 1 cup cold seltzer or club soda; 1/2 pound green beans, trimmed; 1/2 pound shrimp, shelled, deveined and tails intact

Directions

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31m Intermediate 96%

CLASS

Special equipment:

a deep-fry thermometer

Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!