Create restaurant-quality mixed mushroom tempura with crispy, light batter. Features shiitake, enoki, and king oyster varieties with dipping sauce. Vegetarian-friendly.
In a bowl, mix tempura flour with half the cold water. Slowly add the rest until the batter reaches a smooth, double cream texture. Don’t overmix, lumps are fine. Chill in the fridge while preparing mushrooms.
Cut or tear mushrooms into small pieces. Trim the brown ends of enoki mushrooms and slice horizontally. Leave shiitake mushrooms whole.
Squeeze out excess water from the mushrooms and place them on paper towels.
Heat the deep fryer to 180°C.
Dust mushrooms lightly with flour, then dip each one in the batter, coating them evenly.
Drain excess batter and carefully place mushrooms in hot oil.
Do not overcrowd the fryer. Fry until golden and crispy, about 1-2 minutes.
Remove mushrooms and place on paper towels to drain excess oil.
Season with Lee Kum Kee Premium Mushroom Seasoning Powder.
Garnish with chopped chives before serving.
