def: TEMPURA – a Japanese dish of fish, shellfish or vegetables fried in batter.
- 1/2 cup plain flour
- 1/2 cup corn flour
- Pinch bicarbonate of soda
- 1 cup iced cold water or soda water
- 1 egg, lightly whisked
- 1/4 cup crushed ice
- Vegetable oil, for deep drying
- 8 flat mushrooms, sliced
- Aioli or ponzu sauce to serve
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.
If the tempura mushroom has left you wanting more, check out our Japanese cooking class where you’ll learn how to make traditional Japanese dishes.
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