Tempura Mushrooms with Lemon and Chilli Sauce

Tempura mushrooms with lemon and chilli sauce

Serves: 4-6
Preparation time: 15 minutes
Cooking time: 10 minutes

• 200g (370ml) cake flour
• 20g (35ml) cornflour
• 375ml soda water
• sunflower oil for deep-frying
• 1 punnet shimeji mushrooms
• 1 punnet small button mushrooms
• fresh coriander, to garnish

Lemon and chilli sauce
• 200ml ready-made sweet chilli sauce
• 30ml lemon juice
• 3ml grated lemon zest

1 Mix the cake flour, cornflour and 5ml salt together in a bowl. Mix in the soda water all at once. Stir quickly.

2 Heat the oil until it is hot (180°C). Drop a few of the mushrooms into the batter, drain briefly and then deep-fry until golden and crisp. Drain on absorbent paper. Serve immediately with the sauce. Garnish with fresh coriander.

3 Sauce Mix the sweet chilli sauce, lemon juice and lemon zest together. Serve alongside the mushrooms for dipping.