Tempura Mushrooms

15 ingredients
6 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    Heat 1 inch oil in a deep skillet.
  4. 4
    Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
  5. 5
    Drain on paper towel and keep warm while cooking the remaining mushrooms.
  6. 6
    Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

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