Tempura Battered Mushrooms

Recipes | May 4, 2016 | By

Tempura Battered Mushrooms & dipping sauce
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For the tempura batter
  1. 1/3 Cup of Cake flour
  2. 1 Heaped tablespoon of Corn Flour
  3. Pinch of Sea salt
  4. 1 Teaspoon of Bicarbonate of soda
  5. 2/3 Cup of Ice cold water
  6. 1 Tablespoon of apple cider vinegar
  7. For the Dipping sauce
  8. 2 Tablespoons of Tomato Jam-i used homemade
  9. 4 Tablespoons of Reduced sodium soy sauce
  10. 1 Tablespoon Apple Cider or Rice Vinegar
  11. 2 cm small piece of fresh Ginger, grated
  12. 2 Small Garlic cloves minced
  13. 1 Small red chili chopped
  1. Olive oil for cooking
  2. Raw mushrooms, sliced (or any other raw vegetables such as carrots, zucchini, cauliflower or broccoli)
  1. Make the batter: Sift dry ingredients together and then carefully whisk in the wet ingredients.
  2. Make the sauce: Blend everything till smooth and heat up over low heat on the stove.
  3. Dip your sliced vegetables in the tempura batter and cover well with the mixture.
  4. Add a tiny bit of olive oil to a hot pan and fry your dipped mushrooms until golden brown.
  5. Transfer the mushrooms to kitchen towel to drain excess oil.
  6. Serve warm with dipping sauce on the side.
  1. Photo and recipe credit: Pieter Kotze
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