Sift together flour and bicarbonate soda. Add egg and water and whisk until well blended. Be careful not to overmix as it may stress the gluten resulting in a chewy tempura.
Stir in crushed ice and set aside.
Prepare deep fryer at 180 degrees or cast iron pot at medium heat.
Once the fryer is hot, add the sliced mushrooms to the batter and deep fry for 30-45 seconds until golden brown. Work in batches, do not overcrowd.
Drain mushrooms on absorbent paper and serve immediately with your favourite dipping sauce.
We want to hear what you think about this article, or what you would like us to write about next! Write to us at email@example.com.
VIVE Cooking School is for passionate home cooks of all ages looking for a deeper connection with how they shop, source, prepare and share food.
*Your email address will not be published.