- About 2 cups sliced mushrooms (oyster, king oyster, cremini, etc)
- 1/2 cup (75g) white rice flour
- 1/4 cup (60ml) cold sparkling water (or more, depending on the brand rice flour used*)
- 1/4 tsp salt
- a pinch of baking soda
- optional: 1 tbsp finely chopped cilantro
- 2 cups (500ml) vegetable oil
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) water
- 1 tsp (5ml) maple syrup
- 1 tsp (5ml) lime juice
- 1/2 small chili, finely chopped (optional)
- Heat the oil in a deep saucepan over medium heat. If you have a thermometer, the oil should be around 350°F (175°C). If you don’t have a thermometer, you can test if the oil is hot enough by dipping a chopstick or wooden spoon into the oil, if it bubbles, the oil is hot enough.
- In a small mixing bowl, whisk together the rice flour, cold sparkling water, salt, and baking soda. At this point, you can add your favorite spices, or freshly chopped herbs like cilantro or green onions.
- Dip mushrooms, one at a time into the batter and slightly shake it off to remove excess batter. Immediately transfer to the saucepan and fry for 3-4 minutes, or until golden brown. I recommend frying no more than 3-4 mushrooms at a time.
- Once golden brown, transfer the mushroom tempura to a plate lined with kitchen paper towel to remove excess oil. Repeat with the remaining mushrooms and serve immediately with the dipping sauce!
- In a small bowl, combine the soy sauce, water, maple syrup, lime juice, and chopped chili if using. Taste and adjust saltiness, sweetness, and sourness to your liking.
*Depending on the brand of rice flour used, you might want to add more water. The batter should be thin and not pasty.
For a different dipping sauce, try this garlicky tahini sauce: Whisk together 1/4 cup tahini, 3 tbsp water, 2 cloves of garlic (minced), 1/8 tsp salt, and 1 tsp lime juice. Taste and adjust the saltiness to your liking and adjust water to thin as needed.
No nutritional information for fried recipes as it’s too hard to calculate.