This recipe is simple, fast and so delicious we’re sure you will end up craving a second batch.
You can use either Pink and/or grey oyster mushrooms. We find that the Pink, with its firm texture and slightly stronger flavour, tends to work especially well.
We go the lazy way and buy a tempura batter mix from the supermarket (the Fog Dog brand is a good one), but you can make it using your own recipe.
You can use either Pink and/or grey oyster mushrooms. We find that the Pink, with its firm texture and slightly stronger flavour, tends to work especially well.
We go the lazy way and buy a tempura batter mix from the supermarket (the Fog Dog brand is a good one), but you can make it using your own recipe.
Prep Time
15 minutes
Cook Time
21 minutes
Total Time
36 minutes
Ingredients
- 320g fresh oyster mushrooms
- Tempura batter mix
- Iced water
- Cooking oil
- Dipping sauce(s) of your choice (we like chilli paste mixed with soy sauce)
Instructions
- Prepare the mushrooms by cutting each mushroom off the cluster, keeping them whole. If you have larger mushrooms, simply tear or cut them into smaller bite-sized portions.
- Pour oil into a deep pan or saucepan and heat. You will need enough oil to comfortably be able to deep fry.
- Mix together batter mix and iced water (to a fairly thin consistency), and dip each mushroom until it’s fully coated.
- When oil is hot, fry mushrooms for 1 to 2 minutes or until golden brown. Deep fry in batches so you don’t overload the pan.
- Drain on paper towels and serve immediately.
September 28, 2022
