Spicy Tempura Fried Mushrooms
Crispy tempura-fried mushrooms spiced to perfection, offering a savory crunch that’s perfect as a snack or appetizer.
Ingredients
- 250 g mushrooms button, shiitake, or oyster
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup ice-cold sparkling water
- Vegetable oil for frying
For the Dipping Sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
Instructions
- Prepare the Mushrooms: Wash and pat dry the mushrooms. Trim the stems if necessary, but keep them intact for easy dipping.
- Make the Batter: In a bowl, mix flour, cornstarch, baking powder, paprika, cayenne, garlic powder, salt, and black pepper. Slowly whisk in the ice-cold sparkling water until the batter is smooth and slightly thick.
- Heat the Oil: In a deep pan, heat vegetable oil to 180°C (350°F). Test with a drop of batter—it should sizzle and float.
- Coat and Fry: Dip mushrooms in the batter, allowing excess to drip off. Fry in small batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and place on paper towels to drain.
- Prepare the Sauce: Mix soy sauce, rice vinegar, honey, chili flakes, sesame oil, and minced garlic in a small bowl.
- Serve: Arrange the mushrooms on a platter with the dipping sauce on the side. Garnish with chopped parsley or sesame seeds for extra flair.
Notes
- Keep the batter cold by placing it over a bowl of ice.
- If you prefer less spice, reduce cayenne and paprika.
- Best enjoyed immediately for maximum crispiness.
