A delightful appetizer featuring a zesty dipping sauce paired with crispy tempura vegetables.
Combine the chili sauce, green onions, garlic, soy sauce, and rice vinegar in a blender.
Blend until smooth for a consistent texture.
Transfer the sauce to a serving bowl and set aside.
Cover the bowl to keep the sauce fresh.
In a mixing bowl, whisk together the flour, cornstarch, cold water, and salt to create the tempura batter.
Ensure the batter is cold for a crispier texture.
Heat oil in a frying pan to 350°F (175°C).
Use a thermometer to maintain the oil temperature.
Dip the green beans into the tempura batter, ensuring they are fully coated.
Shake off excess batter before frying.
Fry the coated green beans in the hot oil until golden and crispy, about 2-3 minutes.
Fry in small batches to avoid overcrowding the pan.
Remove the fried green beans and place them on paper towels to drain excess oil.
Pat gently with paper towels to remove extra oil.
Serve the crispy tempura vegetables with the prepared dipping sauce.
Garnish with additional green onions for a fresh touch.
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