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Tempura Battered Mushrooms

Recipes | May 4, 2016 | By

Tempura Battered Mushrooms & dipping sauce

Pieter Kotze


For the tempura batter

  • 1/3 Cup of Cake flour
  • 1 Heaped tablespoon of Corn Flour
  • Pinch of Sea salt
  • 1 Teaspoon of Bicarbonate of soda
  • 2/3 Cup of Ice cold water
  • 1 Tablespoon of apple cider vinegar
  • For the Dipping sauce
  • 2 Tablespoons of Tomato Jam-i used homemade
  • 4 Tablespoons of Reduced sodium soy sauce
  • 1 Tablespoon Apple Cider or Rice Vinegar
  • 2 cm small piece of fresh Ginger (grated)
  • 2 Small Garlic cloves minced
  • 1 Small red chili chopped


  • Olive oil for cooking
  • Raw mushrooms (sliced (or any other raw vegetables such as carrots, zucchini, cauliflower or broccoli))


  • Make the batter: Sift dry ingredients together and then carefully whisk in the wet ingredients.
  • Make the sauce: Blend everything till smooth and heat up over low heat on the stove.
  • Dip your sliced vegetables in the tempura batter and cover well with the mixture.
  • Add a tiny bit of olive oil to a hot pan and fry your dipped mushrooms until golden brown.
  • Transfer the mushrooms to kitchen towel to drain excess oil.
  • Serve warm with dipping sauce on the side.


Photo and recipe credit: Pieter Kotze