Mushroom Calamari
Crispy tempura battered oyster mushrooms served with lime coriander Hellmann’s Vegan Mayo.
Plant Based
Ingredients
Mushroom Calamari
−
+
£33.64
For the Marinade:
Oyster Mushrooms
/kg
1.0 kg
0%
Water
/ml
425.0 ml
0%
Capers, in brine, drained
/g
750.0 g
0%
Lemon
/pc
1.0 pc
0%
Kombu
/g
200.0 g
0%
For the Lime Coriander Mayo:
Coriander
/g
50.0 g
0%
Lime juice
/ml
50.0 ml
0%
Lime zest
/g
5.0 g
0%
For the batter:
Plain flour
/g
425.0 g
0%
Cornflour
/g
200.0 g
0%
Water, soda
/ml
750.0 ml
0%
Salt
/g
10.0 g
0%
To serve:
Spring onions
/g
50.0 g
0%
Red Chillies
/g
20.0 g
0%
/
For the Marinade:
-
Oyster Mushrooms 1.0 kg
-
Water 425.0 ml
-
Capers, in brine, drained 750.0 g
-
Lemon 1.0 pc
-
Kombu 200.0 g
For the Lime Coriander Mayo:
-
Coriander 50.0 g
-
Lime juice 50.0 ml
-
Lime zest 5.0 g
For the batter:
-
Plain flour 425.0 g
-
Cornflour 200.0 g
-
Water, soda 750.0 ml
-
Salt 10.0 g
To serve:
-
Spring onions 50.0 g
-
Red Chillies 20.0 g
Preparation
-
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.
-
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.
-
For the batter:
- Mix all the ingredients to a lumpy batter just before ready to use.
-
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.
