- Large pan of vegetable oil for frying
- Large bowl
- Hand whisk
For the tempura mushrooms:
- 100g portabello mushrooms, quartered
- 100g oyster mushrooms, halved
- 100g chestnut mushrooms, whole
- 75g cornflour
- 75g plain flour
- 1 egg, lightly beaten
- 180ml ice cold sparkling water
- Pinch of salt
For the hot and sour salad:
- ½ cucumber
- ½ carrot
- A small handful of bean sprouts
- 1 small red chilli, finely chopped
- 2 tbsp of rice vinegar
- 1 tbsp light soy
- 1 tbsp honey
- Fresh coriander to garnish (optional)
- Wash and prepare the mushrooms. The best cleaning method is to avoid using water, instead take a damp piece of kitchen paper and wipe each mushroom clean, or use a special mushroom brush, to brush away any dirt.
- Prepare the salad vegetables and set them aside. In a small bowl, mix together the chopped chilli, rice vinegar, soy, honey and salt to taste. Pour the mixture over the salad and mix well. Set aside.
- Heat the oil in a pan. Drop a breadcrumb into the oil to test that it’s hot enough, if so, it should rise to the surface.
- Whisk together the cornflour, plain flour, egg and sparkling water to make the batter. Season with salt.
- Dust the mushrooms in some flour and dip into the batter, before dropping them gently into the hot oil. Turn them over to ensure they cook evenly, and remove when golden brown. Lay on kitchen paper to drain and repeat with the remaining mushrooms.
- Serve the tempura with a small bowlful of the spicy salad on the side. Tempura can also be served with a small dipping bowl of light soy sauce or spicy chilli sambal.
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