Soybean Sprout Side Dish

One of the reasons I like eating in Korean restaurants is the variety of side dishes they serve with the meal. I used to prepare 5 to 6 side dishes at a time whenever we do Galbi but haven’t prepared that many dishes at a time for a while now. This is one side dish that is easy to prepare and can also be used as an ingredient for Bibimbap. Recipe adapted from Maangchi’s website.

Soybean Sprout Side Dish

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 to 20 minutes

Ingredients:
1 pound Soybean Sprouts – rinsed and drained
1 teaspoon Salt
2 cloves Garlic – crushed or finely chopped
2 Green Onions – thinly sliced
1 tablespoon Soy Sauce
1/2 teaspoon Sugar
1/2 tablespoon Sesame Oil
1 teaspoon Korean Hot Pepper Flakes (optional)

Directions:

1. Place soybean sprouts, salt and 1 cup water in a pot. Cover and bring it to a boil over high heat.
2. Reduce heat to medium and cook covered for 15 to 20 minutes until tender.
3. Drain and transfer to a bowl and keep aside for few minutes to cool down a little.
4. Add remaining ingredients, mix well and serve.

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Grilled Vegetables with Warm Jalapeno Dressing

I was searching for some simple and delicious salad recipes but nothing was catching my attention. I turned to my sister for some ideas and she sent me few recipes to try out. This recipe is from 'Curry and Chilli Cookbook (Step by Step Cookery) by Staff of Murdoch Books. It uses warm dressing with grilled vegetables. We've always made assorted grilled vegetables and I've always loved them so this recipe sounds good to me. The dressing has a very good balance of flavors and you can add as much variety of vegetables as you like. I seasoned my vegetables before grilling but followed the dressing recipe to exact.

Grilled Vegetables with Warm Jalapeno Dressing

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
For Vegetables
1 medium Zucchini - cut diagonally into 1/4 inch slices
1 medium Eggplant -cut diagonally into 1/4 inch slices
1 Red Bell Pepper - cut into 1/4 inch rings
1 Green Bell Pepper - cut into 1/4 inch rings
2 Tomatoes - cut into 1/2 inch slices
1 Large Onion - cut into 1/4 inch rings
2 Green Onions 
Olive Oil as needed
Salt and Pepper to taste
*Note: To grill vegetables in bamboo skewers, cut them into thicker or bite size pieces.

For Dressing
3 tablespoons Extra Virgin Olive Oil
2 cloves Garlic - crushed or finely chopped
1 tablespoon Jalapeno - finely chopped
1/2 teaspoon Crushed Red Pepper (adjust to taste)
1 teaspoon Sugar
2 tablespoons freshly squeezed Lemon Juice
1 tablespoon Parsley - chopped
1/4 teaspoon Salt
Freshly cracked Black Pepper

Directions:
For Vegetables

1. Lightly brush vegetables with olive oil and season with salt and pepper to taste on both sides.
2. Heat indoor griddled pan or outdoor grill until very hot and grill the vegetables until soften but with a 'bite'.
3. Arrange vegetables in a platter and keep aside.

For Dressing:

1. In a small sauce pan over low heat, cook olive oil, garlic, jalapeno and crushed red pepper for few minutes until garlic and jalapeno has soften.
2. Add sugar, lemon juice and let it heat through.
3. Add parsley and salt, and pour the dressing over warm vegetables.
4. Season generously with cracked black pepper and serve warm. 

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Naan Pizza

Naan Pizzas are easy and quick to prepare and is delicious. One lazy evening, I didn't feel like cooking and we were totally out of fresh vegetables at home. The only thing I had on hand was some frozen Naan, sun dried tomatoes, olives and cheese. So we decided to just make Naan Pizza out of it. Since I didn’t have any marinara or pesto sauce on hand, I decided to spread some mayonnaise on it. It just took few minutes to put together and came out quite satisfying so we have been making this every now and then. This is not exactly a recipe but I thought I'll share since we like it a lot.

Naan Pizza

Makes: 4
Preparation Time: 10 minutes
Baking Time: 10 minutes

Ingredients:
4 Frozen Garlic Naan
4 teaspoons Mayonnaise
1/3 cup Kalamata Olives – thinly sliced
1/2 cup Sun Dried Tomatoes in Oil – sliced
1 – 4 ounce cup Pineapple Tidbits in 100% Juice - drained
1/2 cup Extra Sharp Cheddar or Cheese of your choice – grated
1 tablespoon Cilantro – roughly chopped (optional)

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Spread 4 frozen Naans in a microwave safe plate and microwave for about 1 minute.
3. Spread 1 teaspoon of mayonnaise on each of the Naan.
4. Top it up with remaining ingredients among 4 Naans.
5. Bake for 8 to 10 minutes or until cheese is melted & Naan is crispy.

Note: I used toaster oven so it took me about 8 minutes. If using a big oven, it might take a little longer to cook.

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Khandvi

Khandvi is one of my favorite Gujarati snacks. I got to try this only after moving to California. At first, I was curious to find out how they would taste as they look like little bamboo shoots. I really loved it and always thought it would be quite complicated to prepare. One day while visiting my Sister-in-law she gave me this recipe from one of the cookbooks by Tarla Dalal. This is a microwave version which is pretty easy and quick to prepare but you need to work fast while spreading the batter. I’ve made this many times and most of the time I only need to microwave for about 3 ½ minutes.

This is a good appetizer or late afternoon snack and we usually eat this with Green Chutney. Sometimes, when I want to make more, I just make the rolls in two different batches rather than doubling the recipe because I cannot spread it fast enough for more than one batch portion. Prepare as many batches for rolls as you want and garnish all at once.

Khandvi

Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients:
For Rolls
1/2 cup Plain Yogurt
1/2 cup Gram Flour (Besan/Pe Mhont)
1/2 teaspoon Fresh Green Chili – finely chopped
1/2 teaspoon Ginger – grated or finely chopped
1/4 teaspoon Turmeric Powder
A pinch Asafetida Powder (Hing) – optional
Salt to taste

For Garnish
1 tablespoon Oil
1 teaspoon Mustard Seeds
A pinch Asafetida Powder (Hing) – optional
3 tablespoons Fresh Coconut – Grated
2 tablespoons Cilantro – finely chopped

Directions:
For Rolls:

1. Cut 26 x 12 inches of aluminum foil and keep aside.
2. In a microwave safe bowl, whisk yogurt with 1/2 cup of water until smooth. Add remaining ingredients for the roll and whisk until it forms a smooth batter.
3. Microwave on high for 3 ½ – 4 ½ minutes; whisking in between after every 1 ½ minutes. (Whisking really well is very important because it will not only smooth out the batter but will also help in even cooking)
4. Working as quickly as you can, spread the mixture on the prepared aluminum foil, spreading approximately about 24 x 10 inches or as thin as you can.
5. Allow to cool for 1 minute or so and cut into approximately 2 x 10 inches strips (Total 12 strips).   Carefully roll out each strip, place it in a plate and keep aside.

Tip: The mixture after microwaving will solidify within few minutes so you need to really work fast while spreading it.

For Garnish

1. Heat a small frying pan with oil and once hot, turn off heat and add mustard seeds and Asafetida. Stir for few seconds and pour evenly over the prepared Khandvi rolls.
2. Garnish with grated coconut & cilantro and serve at room temperature with Green Chutney.

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Baked Pakoras

Pakoras are fried snacks made from Basen (gram flour) batter. You can use a variety of vegetables such as potato, onions, cauliflower or some of the leafy greens; dip them in batter and deep fry them until lightly golden and crisp. My Mom used to make super delicious Pakoras with water spinach (Ong Choy, Ga Zun Ywet). She did not use that many ingredients or spices but they still tasted really good. 

    “A book, a cup of hot steaming tea and some pakoras.........a perfect combination for a rainy day”
     -- Kawser Patel

Few days back, the weather was so gloomy and cold that I could not think of anything else other than eating hot Pakoras. The only drawback for me with Pakoras is the frying process but I found this baked version online which is a good compromise.  The difference between the fried and baked version is the batter consistency. The fried version has thinner pancake-like batter and baked version has a pretty thick, almost cookie dough-like batter. My Mother-in-law likes to spice up her Pakoras so I’m following that concept and spicing up these baked Pakoras but you can use as many or little variety of spices you like depending on what you have on hand and your taste.

Baked Pakoras

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
1 cup besan (gram flour, chickpea flour)
2 tablespoons rice flour
3/4 teaspoon baking powder
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon coriander powder
1/8 teaspoon turmeric powder
1/2 teaspoon fennel seeds
1/2 teaspoon ajwain/carom seeds (optional)
2 tablespoon dried fenugreek leaves/methi leaves (optional)
Salt and pepper to taste
1 tablespoon ghee or melted butter
1 tablespoon oil
1 cup red onion – finely chopped
1 Serrano pepper or any green chili – finely chopped (adjust to taste)
1 tablespoon cilantro – finely chopped
1/3 cup + 1 tablespoon water (plus more if required)
Oil spray

Directions:

1. Preheat oven to 400 degree Fahrenheit. Line a baking sheet with foil and lightly coat it with oil spray.
2. In a bowl, combine all ingredients except water and mix with a spoon or rubber spatula. While stirring, add water little at a time just until all flour is wet without any dry patches. You should be able to scoop out with spoon on baking sheet.
3. Drop about 1 tablespoon of batter onto the prepared baking sheet spacing about 2 inches between each Pakoras.
4. Bake the Pakoras for about 20 minutes or until lightly golden in color. Serve hot with Ketchup and Masala Chai.

Note: I used toaster oven in making these as it cooks much faster. If you’re using conventional oven, you might have to bake for a bit longer.

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Turkey Seekh Kabab

The weather in Southern California has been great lately. Mostly sunny and we even hit 80 degrees F past week. With this beautiful weather, of course BBQ came to my mind. When we BBQ, we usually go all-out grilling different types of meats and vegetables in one shot. BBQ for us is more of a feast then keeping it simple :). However, this time, I controlled my urge of making a feaster and just made some Seekh Kababs and Tandoori Chicken. It was quick and effortless for me since I don’t do the grilling part :).

Seekh Kabab is a popular dish and there are many different variety and versions of this dish. I came across the video from VahChef few years back and tried few different techniques that he has mentioned in this video. They are all good but his method requires grinding meat on your own. Since I wanted it to be simpler and quicker, I came up with below version.

Turkey Seekh Kabab

Makes: 5 Kababs
Preparation Time: 15 to 20 minutes
Cooking Time: 10 to 15 minutes

Ingredients:
0.8 pound (364 grams) ground turkey
1 tablespoon ginger – grated or finely chopped
1 tablespoon garlic – crushed or finely chopped
1 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/8 cup fried onion or shallots (I usually use readymade one)
1/4 cup grated extra sharp cheddar or cheese of your choice
1/4 cup loosely packed cilantro – finely chopped
1 jalapeno or any green chili - finely chopped (adjust to taste)
1/2 egg – lightly beaten
Salt to taste
Black pepper to taste
5 BBQ bamboo skewers – soaked in water for 30 minutes wiped dry
Oil Spray
1 large yellow or white onion – cut into 1/4 inch thick rings
Few red or green whole jalapenos for grilling

Directions:

1. In a bowl, combine all the ingredients and mix well. Divide the meat into 5 equal portions.
2. Take one portion of meat and starting from the center of the skewer; wrap the meat around and shape it into a uniform cylinder shape (sausage shape) along the skewer leaving few inches empty from top and bottom. Place the shaped Kabob on a plate and continue with the rest of the meat.
3. In a separate dish, place the onion rings in one layer and drizzle some olive oil or spray some oil on them. Sprinkle some salt and pepper. Turn the onions over and do the same thing with the other side.
4. When ready to grill, spray some oil on an outdoor grill and grill the Kabobs, for few minutes until nicely browned rotating few times for even browning on all sides. Grill the onions and Jalapenos alongside while grilling the meat.
5. Alternatively, if you want to make it indoors, use a griddle skillet or a plain skillet, spray some oil and cook over medium heat for 8 to 10 minutes or until the meat is cooked through, rotating few times for even browning. Grill the onions and Jalapenos on the same pan as well.

Note: The meat needs to be free of moisture for making the kabobs. Dry the green chili and cilantro well before adding. If the mixture is mushy, add some bread crumbs to firm it up. If the meat is sticking too much to your hands, oil your hands while shaping them.

Serving Suggestion:
To serve as an appetizer: remove skewer, cut into half or 3 portions of each kabab and serve with lime wedges and green (cilantro) chutney.
To serve as a meal: serve with Jeera Rice, Naan, Raita, Kachumber, grilled onions and grilled fresh chilies. If you don’t like your meals dry, serve some type of Indian curry along with it.

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Vietnamese Spring Roll

Few years back, a friend of mine made these for us and we all loved it. I have tried few store bought versions but I prefer the home-made ones. By making at home, you can add any type of vegetables you want and adjust flavor according to your taste. She gave me the recipes for the sauces but other than that, there is really no fixed recipe on variety of ingredients you choose. You can add as much or as little as you like.

It is fun to make these especially when everyone get to roll on their own. Of course, you’re supposed to fill a little of each ingredient and not over stuff it so that you get a beautiful looking roll. But then again, the fun part for us comes from piling up as much filling as we like, to the extent that the rice wrapper can barely hold it and end up with more of a burrito looking rolls rather than spring rolls. :)

Vietnamese Spring Roll

Makes: 15 to 18 rolls
Preparation Time: 30 to 40 minutes
Cooking Time: 15 to 20 minutes

Ingredients:
1 (8 ounce) boneless skinless chicken breast – cut into 2” pieces
18 medium shrimps – peeled and deveined
4 tablespoons sweet chili sauce (divided), I use Mae Ploy brand
4 cloves of garlic – crushed or finely chopped (divided)
Oil spray
5 ounces rice noodles – cooked according to package instructions
1 whole romaine lettuce – cut few inches from bottom and separate leaves
1 carrot – cut into match stick size pieces
2 Persian cucumbers or cucumber of your choice - cut into match stick size pieces
5 green onions – cut into 3 equal parts
1 cup loosely packed mint leaves
1/2 cup cilantro – chopped (optional)
1 Jalapeño or Serrano - cut into match stick size pieces (optional)
15 to 18 dry rice papers
Asian Chili Garlic Sauce
Serve with Peanut sauce or Spring roll dipping sauce or both (recipes follow)

Directions:

1. In a bowl, combine chicken, 2 tablespoons of sweet chili sauce and 2 cloves of crushed garlic.
2. Heat a skillet over medium heat and spray with some oil. Panfry the chicken pieces for few minutes per side until lightly browned and cooked through. Transfer to a plate and let it cool. Once it is cool, slice it into small strips.
3. In a separate bowl, combine shrimp with remaining sweet chili sauce and garlic.
4. Wipe the same skillet and spray it with some more oil. Heat over high heat and add shrimp. Sauté on high heat for few minutes until cooked through. Transfer to a plate and let it cool. Once it is cool, split the shrimp in half horizontally.

How to Serve:

1. Fill a large bowl or wide opening pot with few inches of hot tap water.
2. Dip a rice paper sheet in the water for few seconds. Remove and place it on a plate (preferably, ceramic or glass plate)
3. Place vegetables, noodle, chicken and shrimps to your preference in bottom 2/3 of the rice paper.
4. Fold the bottom over, fold in the sides and roll to form a tight spring roll.
5. Dip with peanut sauce or Spring roll dipping sauce.

Note: I sometimes like to add the peanut sauce and Asian Chili Garlic Sauce while wrapping the spring rolls. Or, sometimes, I leave out all the sauces while wrapping and later dip it with Spring roll dipping sauce while eating.

Peanut sauce
Ingredients:
1/2 cup peanut butter
3 tablespoons Hoisin sauce
2 teaspoons Asian Chili Garlic Sauce (adjust to taste)
1 teaspoon preserved tofu (optional)
3/4 cup chicken stock or water (divided)

Directions:

1. In a microwave safe bowl, combine all ingredients for Peanut sauce with 1/2 cup of chicken stock and microwave on high for 1 minute.
2. Add the remaining 1/4 cup of chicken stock and stir well to combine.
3. Microwave for 1 more minute and mix it well until it is smooth and creamy. Adjust according to taste and desired sauce consistency.

Note: Sauce will get thicker once cool.

Spring roll dipping sauce
Ingredients:
1 red jalapeno pepper – seeds removed and finely chopped
2 cloves garlic – finely chopped
4 tablespoons fish sauce
2 1/2 tablespoons fresh lime juice
2 teaspoon sugar
1/2 cup water

Directions:

1. Combine all ingredients in a bowl and stir well till sugar is dissolved. Adjust according to taste and serve.

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Spinach Dip

Spinach dip is probably one of my favorite dips. It is rich, creamy and delicious. I got this recipe from a co-worker few years back. This is a good dish to bring to a potluck party. You can serve it with some bread pieces and vegetables.



Spinach Dip

Preparation Time: 10 to 15 minutes
Inactive Time: 4 hours

Ingredients:
2 cups sour cream
1 cup mayonnaise
1 (1.8 ounce) package dry Leek Soup Mix – Knorr brand
1 (10 ounce) package frozen cut spinach –thawed and squeezed dry
1/2 cup fresh parsley – chopped finely
1/2 cup green onions - finely chopped (optional)
1 teaspoon dry dill weed
1/4 teaspoon garlic powder
1 round sourdough loaf

Directions:

1. In a large bowl, combine sour cream and mayo.
2. Stir in dry soup mix and mix well.
3. Add remaining ingredients and mix well.
4. Refrigerate for at least 4 hours before serving.
5. Serve the dip with bite size bread pieces or, hallow out the bread center and pour the dip in and serve as bread bowl and a dip. Can also serve along with fresh vegetables such as; carrots, celery, cucumber, broccoli, etc.

Note: Make sure to remove moisture from spinach. I just use my hands to squeeze out water.

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Mini Chicken Spring Roll

Few years back, my sister gave me recipe for these super addictive mini spring rolls. It is best served hot but we like to make these for our road trips. I usually make about 40 spring rolls per batch for the two of us because once we start, we can’t stop eating them.

It is best to eat with Maggi’s Masala Chilli Sauce but any of your favorite sauce will do. You can buy the Masala Chilli Sauce in Indian grocery stores. I’ve tried making these in regular size spring rolls but they don’t taste as good as the smaller ones. It just requires a bit of patience and time but worth every effort.

Mini Chicken Spring Roll

Makes: 20 mini rolls
Preparation Time: 30 to 45 minutes
Cooking and Frying Time: 30 to 40 minutes

Ingredients:
1 boneless skinless chicken breast (about 0.6 lbs), cut into 3” chunks
2 teaspoons fresh lime juice (adjust to taste)
1 1/2 teaspoon ginger, grated or finely chopped
4 cloves of garlic, pressed or finely chopped
Freshly ground black pepper to taste
Salt to taste
1/4 cup cilantro leaves and stem – finely chopped
4 Thai chilies or any green chili – finely chopped (adjust to taste)
1 tablespoon butter or grated cheese
6” square spring roll sheets
1 tablespoon any type of flour (all purpose, wheat, rice etc.)
Oil for frying

Directions:

1. In a pot, add chicken, lime juice, ginger, garlic, black pepper and salt and mix well.
2. Add about 1 to 2 tablespoon of water, cover the pot and boil on medium heat until chicken is cooked and all water has been evaporated. It will take about 10 to 15 minutes. If there is too much of water, leave the lid open and turn the heat on high for water to evaporate.
3. Let the chicken cool, and chopped it very finely.
4. Mix finely chopped chicken with cilantro, green chilies and black pepper. Taste and add salt if needed. Add butter or cheese and mix well. The filling is ready.
5. In a small bowl, mix the flour with little water and make a thick paste. This will be used as glue to close the spring rolls.
6. To make the spring roll, take one wrapper and place it diagonally on a board such that the corner faces you. It should look like a diamond. (Keep the unused spring rolls sheets covered with a damp cloth to prevent them from drying out)
7. Place one heap tablespoon of filling just up from the edge of the corner. Shape the filling into a log shape. This will make it easier for wrapping the roll.
8. Fold the corner tightly over and fold in the sides.
9. Brush the open edges of the wrapper with the glue mixture made above, and continue rolling to form a tight roll.
10. Keep it seam side down on a plate and cover with lightly damp towel while preparing other rolls.
11. Once everything is rolled, deep fry them on medium heat until golden brown.
12. Serve hot with Masala chilli sauce or any dipping sauce of your preference.

Note:

• Spring roll sheets can be found in Asian supermarkets in frozen section. Follow package directions for defrosting.
• Un-fried Spring rolls can be frozen. Freeze them in one layer in a zip-loc bag. When ready to use, heat them in microwave for 45 seconds or so and deep fry them till golden brown.

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Chicken Lettuce Wrap

I love chicken lettuce wraps. Few years back, we tried this in one of the restaurants and ever since then, I have been making it at home. Although it is an appetizer, I like to serve it as a light meal with steam rice. We usually take the lettuce, top it up with rice, chicken and pour some sauce, wrap it up and eat. Below recipe is adapted from Rachel Ray’s, Barbecued Chinese Chicken Lettuce Wrap.

Chicken Lettuce Wrap

Serves:  2 - 4
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:
For Spicy Peanut Sauce :
1/4 cup peanut butter
1/4 cup hot water
1/2 tablespoon soy/soya sauce
1 tablespoon fresh lime juice
1 tablespoon Asian chili garlic sauce (adjust to taste)
1/2 tablespoon dark brown sugar
1 clove garlic - crushed
1tablespoon fresh cilantro - chopped
1 green onion – thinly sliced

For Lettuce Wrap:
2 tablespoons oil
3 cloves of garlic – crushed -divided
1 lb skinless boneless chicken breast – cut into very small pieces
12 to 15 fresh shitake mushrooms – stems removed and thinly sliced – about 2 1/2 cups
Salt to taste
Black pepper to taste
1 inch ginger – grated – about 1 teaspoon
1 orange zest
1 small red bell pepper – diced small – about 1 cup
3 tablespoons Hoisin sauce
3 green onion – thinly sliced
1 iceberg lettuce – quartered
2 oranges – cut out the segments and reserve the core

Directions:

1. In a bowl, whisk peanut butter and hot water together. Add the remaining ingredients for the sauce and mix well to combine. Add more water if needed and keep this aside.
2. Heat a skillet on high heat and add oil. Add half of the crushed garlic and stir for few seconds.
3. Add chicken, stir and cook for a minute or two. Add mushrooms and cook for another two minutes.
4. Add the rest of the garlic, ginger, a pinch of salt and pepper to taste. Stir few times and cook for about a minute.
5. Next, add orange zest and red bell pepper and cook for further minute.
6. Add Hoisin sauce, and squeeze out juice from the reserved orange cores into the pot. Mix well and cook a minute more. Turn off the heat and add green onions and stir.
7. To serve, pile few spoonfuls of the chicken mixture on lettuce leaves, pour some peanut sauce and top it up with orange segments. Wrap and eat.

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Panko Crusted Long Bean Fries

Not too long ago, while hanging out at Trader Sam’s Enchanted Tikki Bar in Downtown Disney, California, we discovered these delicious and addictive fried string beans. We love them so much that, we thought we should try making some at home. I fried the beans and my husband came up with this quick dipping sauce which was really tasty.

Panko Crusted Long Bean Fries

Serves:  4
Preparation Time: 5 minutes
Cooking Time: 30 minutes

Ingredients:
1 lb long beans – cut into 5 to 6 inch pieces
1 cup flour
2 teaspoons garlic powder
1 teaspoons onion powder
4 teaspoons paprika (divided)
1/2 cup milk
1 egg- lightly beaten
2 cups panko breadcrumbs
Salt to taste
Black pepper to taste
Oil for deep frying

Dipping Sauce:
3 tablespoon mayonnaise
3 tablespoon ketchup
Few dashes of hot sauce of your choice

Directions:

1. In a small bowl, add all the dipping sauce ingredients, mix well, adjust according to taste and keep aside.
2. Bring a pot of water to a boil on high heat. Add the cut long beans and blanch for 1 minute. After 1 minute, drain the long beans and immediately place them in a bowl of ice cold water to stop the cooking process. Set this aside.
3. In one shallow dish, add flour, garlic powder, onion powder, 2 tsp paprika, salt and pepper and mix well.
4. In a second dish or bowl, add milk, egg, 1 tsp paprika, salt and pepper and mix well.
5. In a third dish, add panko breadcrumbs, 1 tsp paprika, salt and pepper and mix well.
6. Heat the oil over medium high heat.
7. Remove few beans from the water and shake off to remove excess water. Add them to the flour dish, and coat well with flour. Remove and drop them to the milk dish and coat well. Next, coat them with breadcrumbs and finally, add to the preheated oil and fry till golden brown.
8. Drain on paper towels and serve with dipping sauce.   

Note: Fry in separate batches working with handful of beans at a time.

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