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
- canola oil, to deep-fry
- 100g tempura flour
- 400g fresh shiitake mushrooms (find at woolworths.co.za)
- salt, to season
- 225g (1 cup) mayonnaise
- ½ tsp black truffle oil
- black salt flakes, to garnish
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.
Prepare the tempura batter by following the instructions on the tempura flour packaging.
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.
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.