Tempura Mushrooms

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb button mushroom
• 4 tablespoons sherry wine
• 1 tablespoon soy sauce
• 1/2 teaspoon honey
• 1 teaspoon ginger, freshly grated
• 1 garlic clove, crushed
• 1 egg
• 2 tablespoons whole wheat flour
• 3 -4 tablespoons water
• 1/2 cup oil, sunflower for deep frying
• 1 cup chinese cabbage, shredded
• 2 sprigs watercress, fresh

Recipe

• 1 remove the stalks from the mushrooms and chop the stalks finely. mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
• 2 prepare the batter by beating together the egg and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
• 3 heat 1 inch oil in a deep skillet.
• 4 drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
• 5 drain on paper towel and keep warm while cooking the remaining mushrooms.
• 6 serve immediately on a bed of shredded chinese celery cabbage garnished with watercress.