#GreenMondaySA: Tempura battered mushrooms and dipping sauce

Pieter Kotze

Ingredients:

Tempura batter:

• 1/3 cup of cake flour
• One heaped tablespoon of corn flour
• Pinch of sea salt
• One teaspoon of bicarbonate of soda
• 2/3 cup of Ice cold water
• One tablespoon of apple-cider

Dipping sauce

• Two tablespoons of tomato jam
• Four Tablespoons of reduced-sodium soy sauce
• One tablespoon apple cider or rice vinegar
• 2cm small piece of fresh ginger, grated
• Two small garlic cloves minced
• One small red chilli chopped

Extra:

• Olive oil
• Mushrooms, slices (or any other raw vegetables such as carrots, zucchini, cauliflower or broccoli)

Method

1. Make the batter: Sift dry ingredients together and then carefully whisk in the wet ingredients.
2. Make the sauce: Blend everything till smooth and heat up over low heat on the stove.
3. Dip your sliced vegetables in the tempura batter and cover well with the mixture.
4. Add a tiny bit of olive oil to a hot pan and fry your dipped mushrooms until golden brown.
5. Transfer the mushrooms to kitchen towel to drain excess oil.
6. Serve warm with dipping sauce on the side.

Recipe credit: Pieter Kotze for HIS/ Africa

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