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Portuguese Tempura (Peixinhos da Horta)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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.

Course: Appetizer
Cuisine: Japanese, Portuguese
Servings: 6
Author: Nelson Cardoso
  • 1 lbs fresh green beans washed and with the tips cut off
  • 1 tbsp course sea salt for cooking the green beans
  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs beaten
  • 3 cups white wine
  • 1 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp fresh chopped parsley
  • 2 to 4 litres vegetable oil depending one the vessel you're using to fry the tempura
  • * Garlic sauce or tartar sauce optional to serve on the side
  1. Heat the oil in a fryer to 350 ºF

  2. Place green beans and 1 tbsp of salt in large pot and bring to a boil.

  3. Reduce the heat to medium-low and simmer until beans just start to to become tender, about 4 minutes.

  4. Drain the water and set the beans aside in a bowl.

  5. In a medium bowl, whisk together the flour, baking soda, salt and pepper.

  6. Whisk in the eggs, wine, olive oil and parsley.

  7. Add the egg mixture to the flour mix and whisk.

  8. 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.

  9. 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.

  10. Repeat the last two steps until all the beans are used up.

  11. Serve hot and enjoy!