This recipe is delicious and a Portuguese culinary treasure. Peixinhos da Horta were introduced to Japan over 400 years ago and inspired the Japanese to create their world-famous tempura.
Heat the oil in a fryer to 350 ºF
Place green beans and 1 tbsp of salt in large pot and bring to a boil.
Reduce the heat to medium-low and simmer until beans just start to to become tender, about 4 minutes.
Drain the water and set the beans aside in a bowl.
In a medium bowl, whisk together the flour, baking soda, salt and pepper.
Whisk in the eggs, wine, olive oil and parsley.
Add the egg mixture to the flour mix and whisk.
Coat 5 or 6 beans at-a-time in the batter and carefully place them in the fryer. Note: careful not to over crowd the fry basket (or pot), to avoid the beans sticking to each-other.
After about 1 1/2 minutes or once the tempura has a nice light golden colour, carefully transfer the peixinhos/tempura to a serving dish lined with paper towels to soak up the excess oil.
Repeat the last two steps until all the beans are used up.
Serve hot and enjoy!