Make movie night that little bit more special by serving paper cones of Tempura Fried Mushrooms with Peanuts and Satay Sauce. So moreish! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #fingerfood #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #tempura #friedmushrooms #peanuts #satay #movienight

 

 

Tempura Fried Mushrooms with Peanuts and Satay Sauce

Serves 6

 

Ingredients

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

salt and freshly ground pepper, to taste

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

 

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. Str to combine.

3 Add the sugar and season with salt and pepper. Allow to simmer for 5 minutes.

4 For the tempura, beat the egg with the cold water 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

You can use an assortment of vegetables, including carrots, peppers and broccoli.