Finger foods and cocktail snacks are the mainstays of the festive season, and Mushroom Tempura with Maple-Soy Dipping Sauce http://bit.ly/2FQeTTG is most definitely one of our favourites. So delicious, so impressive, and so easy to make! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas
Mushroom Tempura with Maple-Soy Dipping Sauce
200g tempura flour
5ml Chinese five spice powder
5 chives, finely chopped
250ml soda water, chilled
3 big brown mushrooms, thickly sliced
oil, for frying
MAPLE-SOY DIPPING SAUCE
60ml Maple syrup
45ml light soy sauce
1 red chilli, thinly sliced (optional)
1 Maple-Soy Dipping Sauce: place the Maple-Soy dipping sauce ingredients into a small pot. Bring to the boil and cook for 3-4 minutes. Remove from the heat and allow to cool.
2 Mushroom Tempura: heat some oil in pot or deep fat fryer. Place the tempura flour, Chinese five spice powder and chives into a mixing bowl. Gradually add the soda water and lightly mix, until just combined. Do not overmix.
3 Dip the mushroom slices, a few at a time, into the batter and straight into the hot oil. Fry for 35-40 seconds per side and once golden and crispy, drain on paper towel.
4 Serve hot with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.