From Edible Seattle May/June 2010
Recipe Courtesy Jerry Traunfeld of Poppy Restaurant
1 quart vegetable oil, for deep frying
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
1 1/4 to 1 1/2 cups ice water
1/4 pound sea beans
In a medium-sized saucepan, heat the vegetable oil to 375 degrees (use a candy thermometer).
Stir the flour, baking powder, and cornstarch together in a medium bowl. Using chopsticks, stir in enough ice water to make a lumpy batter, with the consistency of light cream.
Drop a small bundle of sea beans into the batter, and coat thoroughly. Gather them with your fingers, and drop the bunch into the hot oil. Repeat procedure with several more bunches, taking care not to crowd them in the saucepan. Fry until lightly browned and crisp. Drain on paper towels, and repeat with remaining sea beans.
Serve hot with a soy or dashi-based dipping sauce.