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.