Tempura Green Beans with Spicy Avocado Dip

_INGREDIENTS:

• 200g green beans (approx 45 beans)
• 1 egg
• 1 cup ice cold water
• 1 cup All Purpose flour
• 500-600ml Vegetable oil for cooking

_{SPICY AVOCADO DIP:}

• 1 large avocado (or 2 small)
• 1/2 Tbsp sriracha or your favourite hot sauce
• 1 Tbsp rice wine vinegar
• Water if required to thin sauce

INSTRUCTIONS:

1. Make the dressing: Add the ripe avocado flesh, sriracha and rice wine vinegar into a blender or food processor. Blitz till smooth, scraping down the sides often. Add 1 Tbsp water if the sauce is too thick. Set aside until ready to serve.
2. Rinse the green beans and then make sure to dry completely. Use a sharp knife to chop the tails off the beans.
3. In a bowl beat the egg, then add the flour and iced cold water (it is important to use ice cold water when making tempura batter!) Mix the batter just until there are no lumps (careful not to over work the batter).
4. Add 500-600ml oil to a medium sized pan. The oil should be at the halfway mark of the pan. Heat the oil. To test that the oil is ready, drop a small amount of batter into the oil. If it floats and crisps up, this means you're ready to go.
5. Working in batches of 8-10 beans, submerge the beans in the batter and then carefully place the coated beans into the oil one by one to prevent them from sticking.
6. Cook for 2-3 minutes. turning the beans in the oil at the halfway mark.
7. Remove cooked beans from oil and place onto a clean towel to absorb the excess. Repeat until all beans are cooked.
8. Move beans onto serving dish and season with salt and toasted sesame seeds. Best enjoyed immediately with the avocado dipping sauce on the side.