Dredging clumps of crispy green beans through chilli sauce spiced mayonnaise is rather a wonderful way to eat. This pairs well with a cold beer and friends. I like to pile the lightly coated green beans to encourage a bit of clumping. But do still cook in manageable batches. Draining each in-between piling on to a plate. Then you can tear away sections that way you eat form a perfect dredging apparatus.
In terms of adding chilli to the mayonnaise, play with your favourite sauce options. Go with a hot sauce for a more vinegar led kick. For a spicy funk, try XO sauce or chilli rayu.
- In a large bowl, beat the egg whites until fluffy with soft peaks. Whisk in the flour and sparkling water.
- Heat the oil in a wide, deep pan until about 180C or when a little bit of batter fries well in contact with the oil.
- Meanwhile mix together the chilli sauce and the mayonnaise.
- Dredge the beans through the batter, allowing any excess to fall off. Gently lay the batter-covered beans in the pan, crisscrossing the beans to form tangled masses. Fry in batches for 3 minutes, turning once to cook evenly. Drain on kitchen paper and repeat until the beans are cooked. Add a generous pinch of Maldon Salt to each batch you make.
- Arrange on a platter with the chilli mayonnaise in a deep dipping bowl. Take great pleasure in dredging chunks of green beans through the chilli mayonnaise.
