Mushroom Tempura with Maple-Soy Dipping SauceFeatured


For 5

Mushroom Tempura

  • 200 g tempura flour
  • 5 ml Chinese five spice powder
  • 5 chives, finely chopped
  • 250 ml soda water, chilled
  • 3 big brown mushrooms, thickly sliced
  • oil, for frying

Maple-Soy Dipping Sauce

  • 60 ml Maple syrup
  • 45 ml light soy sauce
  • 1 red chilli, thinly sliced (optional)

Mushroom Tempura with Maple-Soy Dipping Sauce Method

  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. 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. Serve hot, with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.
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