Shiitake tempura with truffle mayonnaise

Shiitake tempura with truffle mayonnaise

You can use other vegetables instead of mushrooms – green beans and Tenderstem broccoli work particularly well coated in tempura batter and deep-fried.

Recipes and styling by Claire Ferrandi

Photograph by Dylan Swart

Shiitake tempura with truffle mayonnaise

Serves: 4 – 6 as a snack
Total Time: 40 mins

Ingredients

  • canola oil, to deep-fry
  • 100g tempura flour
  • 400g fresh shiitake mushrooms (find at woolworths.co.za)
  • salt, to season
  • TRUFFLE MAYONNAISE

  • 225g (1 cup) mayonnaise
  • ½ tsp black truffle oil
  • black salt flakes, to garnish

Instructions

1

In a deep fat fryer or large, deep pot, heat the oil to 180°C. Use a sugar thermometer to check the temperature of the oil if using a pot.

2

Prepare the tempura batter by following the instructions on the tempura flour packaging.

3

Separate the mushrooms and dip each one into the tempura batter, then deep-fry until crispy, 1 – 2 minutes each side. Fry in batches and avoid overcrowding the oil. Using a slotted spoon, remove the mushrooms from the oil and place on paper towel to absorb excess oil. Season lightly with salt.

4

For the truffle mayonnaise, combine the mayonnaise with the truffle oil. Sprinkle black salt flakes on top. Serve the crispy shiitake tempura with the truffle mayonnaise alongside, for dipping.

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