Tempura Mushrooms
Ready In: 15 mins
Serves: 4
Ingredients
- 3⁄4 lb button mushroom
Marinade
- 4 tablespoons sherry wine
- 1 tablespoon soy sauce
- 1⁄2 teaspoon honey
- 1 teaspoon ginger, freshly grated
- 1 garlic clove, crushed
Batter
- 1 egg white
- 2 tablespoons whole wheat flour
- 3 -4 tablespoons water
- 1⁄2 cup oil, sunflower for deep frying
For serving
- 1 cup Chinese cabbage, shredded
- 2 sprigs watercress, fresh
Directions
- Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
- Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
- Heat 1 inch oil in a deep skillet.
- Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
- Drain on paper towel and keep warm while cooking the remaining mushrooms.
- Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
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