Vegetable oil, for frying
4 shallots, divided, 1 chopped, 3 thinly sliced
1½ cups coconut milk
½ cup herbs (thyme, rosemary, parsley), finely chopped
½ teaspoon cayenne
1½ lbs green beans, ends trimmed
3 tablespoons margarine
2 cloves garlic, minced
1 cup gluten-free flour
2 tablespoons corn starch
1 cup chicken stock
1.5 cups Soy Milk
salt
black pepper, freshly cracked
Preheat oven to 375°F. Heat vegetable oil for frying. Bring a large pot of water to a boil and season liberally with salt.
Place the thinly sliced shallots in a medium bowl and pour coconut milk over them to coat. Toss shallots to separate pieces and completely coat.
In another bowl or shallow dish, whisk together 1 cup of flour, herb blend, and cayenne just until combined.
Remove some shallots from the buttermilk and dredge in the seasoned flour mixture. Shake off excess flour and gently place in the heated oil. Fry until golden and crispy, about 1 minute. Season with salt to taste. Fry remaining shallots in batches.
Prepare a large bowl with water and ice along with a strainer. Cook the green beans in the seasoned water for 1 minute then remove and immediately place into the ice bath. Allow beans to cool completely then remove.
While the beans are drying, melt the butter in a sauté pan over medium heat. Add the chopped shallots and season with salt. Cook until soft, about 3 minutes, then add garlic and cook just until fragrant.
Sprinkle the corn starch into the pan and stir to coat shallots and garlic. Slowly whisk in the chicken stock, whisking out any lumps. Whisk in the soy milk and season to taste. Simmer for 2 minutes or just until thickened.
Combine the beans and onions sauce into a 9×9 casserole dish and bake for 20 to 25 minutes. Liquid should reduce and thicken. Remove from oven and top with your crispy shallots. Cool slightly before serving.
