Tempura Battered Mushrooms & dipping sauce
Pieter Kotze
Print Recipe
Ingredients
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
Extra
Olive oil for cooking
Raw mushrooms
(sliced (or any other raw vegetables such as carrots, zucchini, cauliflower or broccoli))
Instructions
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.
Notes
Photo and recipe credit: Pieter Kotze