Tempura Fried Mushrooms with Peanuts and Satay Sauce

 

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.