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Oyster Mushroom Tempura

Recipe By: Yuka Mikayama

INGREDIENTS

2 tbs Casalare Tempura Flour
1 tbs Spiral Sansho Furikake
5 tbs water
250g Spiral Coconut Oil
1/2 pack oyster mushroom

Dipping salt

1 tsp salt
1 tsp Spiral Sansho Furikake

Vegan/

METHOD

In a small bowl mix together flour, furikake and water. Stir well until the mixture is smooth. In a small pan, heat up the coconut oil to 170 degrees. (try putting one drop of tempura batter into the oil, if the tempura batter sinks the bottom of the frying pan, the temperature is too low).
Coat the oyster mushrooms in batter and deep fry at 180C for 1-2 minutes until golden brown.
In a small plate mix with salt and sansho furikake.
Serve tempura with lemon and salt.

SPIRAL FOODS