Mushroom Tempura with Maple-Soy Dipping Sauce
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PrintIngredients
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
- 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.
- 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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