Recipes

Mushroom Tempura with Maple-Soy Dipping Sauce

Ingredients

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.
    • Share this page:

Top

My meal planner

After adding recipes to your 'Recipe Box' click here to go to your meal planner.

Occasion Recipes

Mushroom Pairings Recipes

Healthy Recipes

Follow us

Facebook  Twitter  Instagram