+

For the Marinade:

  • Oyster Mushrooms 1 kg
  • Water 425 ml
  • Capers, in brine, drained 750 g
  • Lemon 1 pc
  • Kombu 200 g

For the Lime Coriander Mayo:

For the batter:

  • Plain flour 425 g
  • Cornflour 200 g
  • Water, soda 750 ml
  • Salt 10 g

To serve:

  • Spring onions 50 g
  • Red Chillies 20 g
  1. 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.
  2. 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.
  3. For the batter:

    • Mix all the ingredients to a lumpy batter just before ready to use.
  4. 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.