This winter, treat your guests to these easy-to-make crispy delights
FOR THE MUSHROOM TEMPURA:
- 90g cake flour, plus extra for dusting
- 50g cornflour
- 2ml baking powder
- 3ml paprika
- 3ml Chinese five-spice powder
- 1ml turmeric
- 1 egg
- 250ml soda water, chilled
- oil, for frying
- 300g assorted exotic mushrooms, trimmed
FOR THE ROASTED GARLIC MAYONNAISE:
- 1 garlic bulb
- 5ml olive oil
- salt and ground black pepper
- 100g quality mayonnaise
- 15ml tahini paste
- 3ml lemon zest
- 10ml lemon juice
- 5ml sea salt flakes
- 2ml Chinese five-spice powder
- micro herbs, optional
- lemon wedges, optional
- To make the roasted garlic mayonnaise: preheat the oven to 180°C.
- Place the whole garlic bulb in a square of tin foil, drizzle with oil and season with salt and pepper. Seal the foil. Roast in a roasting pan for 40–50 minutes, or until tender.
- When cool enough to handle, squeeze out the garlic from 5 cloves. Keep the remaining garlic to serve whole or with other dishes.
- Mash the garlic to a paste and stir in the remaining ingredients. Set aside.
- To make the mushroom tempura: sift the cake flour, cornflour, paprika, five-spice powder and turmeric in a mixing bowl.
- Place the egg and soda water in a jug and whisk lightly. Pour it into the flour mixture and gently combine. The mixture should remain slightly lumpy.
- Heat the oil in a deep fat fryer or small deep-sided pan.
- Dust the mushrooms with the extra flour, shaking off any excess, and dip into the tempura batter. Immediately drop the mushrooms into the hot oil and cook for 2–3 minutes, or until golden and crispy.
- Drain on paper towel and season at once with the salt and five-spice powder.
- Scatter with micro herbs and serve immediately with the whole garlic cloves, mayonnaise and lemon wedges, if desired.
(Serves 4–6 as a starter)