Holiday time! Replicate glorious days at the beach with our Tempura Fried Mushrooms with Peanuts and Satay Sauce. #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #tempura #batteredfish #friedfish #Thaifood #satay
Tempura Fried Mushrooms with Peanuts and Satay Sauce
Serves 6
Ingredients
TEMPURA
1 egg
250ml ice cold water
¾ cup flour
1ml bicarbonate of soda
2 punnets baby button mushrooms, cleaned
oil for frying
125ml peanuts
SATAY SAUCE
5ml olive oil
½ onion, finely chopped
1 garlic clove, crushed
1 red chilli, finely chopped
70ml crunchy peanut butter
125ml coconut milk
15ml lemon juice
5ml balsamic vinegar
5ml brown sugar
Method
1 For the satay sauce, heat the olive oil and sauté the onion, garlic and chilli until aromatic.
2 Add the peanut butter, coconut milk, lemon juice and vinegar.
3 Add the sugar and season with salt and pepper. Heat through and simmer for 5 minutes.
4 For the tempura, beat the egg and cold water together until foamy, add the flour and bicarb and mix until just blended.
5 Dip the mushrooms in the batter and fry in preheated oil until golden. Serve with the peanuts and satay sauce.
Cook’s tip: As a variation, use a variety of veggies such as carrots, peppers and broccoli.