Carson Kitchen General Manager Preston Quarles and Executive Chef Jaime Sunga show us their Tempura Green Bean recipe.
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Check out the recipe and instructions below.
Pepper Jelly Cream Cheese
- 8 red bell peppers, diced
- 1 tbsp chili flakes
- 3 cups sugar
- 1 1/2 cups white wine vinegar
- 2 packages cream cheese, softened
- Pulse peppers in a food processor until fine.
- In a pot, combine peppers, chili flakes, sugar and vinegar, and bring to a boil. Reduce heat to medium and stir occasionally so the mixture doesn’t stick.
- Continue to cook on medium for about 15 minutes, then set aside to cool.
- Once cream cheese has softened, combine with two cups of pepper jelly.
- 2 cups rice flour
- 2 cups all-purpose flour
- 2 cups cold Pabst Blue Ribbon beer
- 2 cups cold soda water
- Combine the flours, then the liquids, and whisk until smooth.
- 10 oz cleaned green beans
- 4 quarts vegetable oil
- Toss the green beans in the tempura batter, then fry in a 350-degree fryer or a large pot for approximately three minutes.
- Remove from oil and toss in salt and pepper. Serve with pepper jelly cream cheese on the side.