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.