Tempura Enoki Mushroom with Sichuan Seasoning

Serves: 4

Time: 15 minutes preparation & 2 minutes cooking

Skill Level: Medium

Ingredients:

• 1 pack of enoki mushrooms

• 50g of plain flour

• 100g of cornflour

• 1 tsp of baking powder

• 1/2 tsp of salt

• 100-150ml of sparkling water

• 8g of Sichuan seasoning

Method:

1. Preheat a deep fat fryer to 180°c.

2. In a bowl, mix the flours, baking powder & salt together.

3. Add half of the sparkling water to create a paste and slowly let it down with more sparkling water if needed to make a thick batter. Continue to add sparkling water until it just coats the back of a spoon.

4. Gently tear the enoki mushroom into 5-6 pieces, leaving the base in tact as this will hold the mushroom strands together. Ensure to remove any dirt or excess mushroom from the bottom if necessary but do not wash the mushroom in water.

5. Whisk the batter briefly before dipping the mushroom into the batter (holding the base with your fingers) until the whole mushroom is coated. Shake off any excess batter and place the top of the head directly into the oil. Give the mushroom head a little wiggle to separate all the mushroom strands to create a “fan”.

6. Fry for roughly 30 seconds on each side or until crispy.

7. Drain the mushrooms onto kitchen roll to soak up any excess oil and then dust the mushrooms with the Sichuan seasoning. You will need roughly 1.5 tsp over the 5-6 pieces of enoki.

8. Dip away in some sriracha mayonnaise and enjoy.