Ingredients
For the Marinade:
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Oyster Mushrooms 1 kg
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Water 425 ml
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Capers, in brine, drained 750 g
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Lemon 1 pc
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Kombu 200 g
For the Lime Coriander Mayo:
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Coriander 50 g
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Lime juice 50 ml
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Lime zest 5 g
For the batter:
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Plain flour 425 g
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Cornflour 200 g
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Water, soda 750 ml
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Salt 10 g
To serve:
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Spring onions 50 g
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Red Chillies 20 g
Preparation
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For the Marinade:
- Zest half of the lemon and squeeze the juice into a bowl.
- Add water, capers andkombu then mix.
- Tear the oyster mushrooms int half if big then add to the bowl and marinade for a minimum of an hour.
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For the Lime Coriander Mayo:
- Add the Hellmanns Vegan Mayo, lime zest and juice and coriander and blend until smooth.
- Pour into a squeezy bottle and chill until needed.
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For the batter:
- Mix all the ingredients to a lumpy batter just before ready to use.
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To serve:
- Pre-heat fryer to 180c
- Drain the mushrooms from the marinade.
- Dip each mushroom in the tempura batter then carefully place into the fryer.
- Cook for 2-3 minutes or until the batter is crisp then remove and drain any access oil on kitchen paper.
- Place on to a serving plate or bowl and garnish with shredded spring onions and chilli.
- Serve with a dip pot of the lime coriander Hellmanns Vegan Mayo.
