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1
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth.
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2
Cover and refrigerate until ready to serve.
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3
Prepare the beans: Fill a large bowl with ice water.
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4
Bring the broth to a boil in a saucepan over high heat.
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5
Add the green beans and cook until tender, about 5 minutes.
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6
Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking.
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7
Let cool in the water, then drain and pat dry.
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8
Whisk the egg and milk in a shallow bowl.
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9
Put 1/2 cup flour in another shallow bowl.
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10
Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
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11
Line a baking sheet with parchment paper.
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12
Toss the green beans in the flour and shake off the excess.
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13
One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet.
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14
Freeze until the coating is set, about 30 minutes.
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15
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes.
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16
Transfer the beans with tongs or a skimmer to a rack or paper towels to drain.
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17
Serve with the dip.
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18
Photograph by Yunhee Kim
