Tempura Crispy Oyster Mushroom Salad
Author: 
Recipe type: Salads
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • 1 pound oyster mushrooms
Tempura Mixture
  • ¾ cup rice flour ( ¾ all-purpose flour or cake flour) makes for a light batter
  • ¼ cornstarch (this prevent heavy gluten presence)
  • 1 teaspoon baking powder
  • 1 egg
  • ¾ cup ice cold water
  • ½ teaspoon salt
  • 1 teaspoon pepper or (Chinese 5- spice powder)
  • Vegetable oil for frying
Salad
  • 2 cups mixed greens
  • 1 cup shredded carrots
  • 1 cup bean sprouts (optional)
  • ½ cup shredded radishes
  • 1 tomato, sliced
  • ½ cup snow peas
  • ½ cup sugar snap peas
Thai Dressing
  • 1 teaspoon peanut butter
  • 1 teaspoon honey
  • 3 tablespoons soy sauce
  • 1 teaspoon chili flakes
  • 1 clove of garlic, grated
  • 2 teaspoon ginger, grated
  • ½ juice of a lime
  • ½ cup olive oil
Instructions
  1. Prep the mushrooms by taking a clean towel and removing any surface debris. Split mushrooms into medium size pieces ( 2-3 inches wide).
Tempura Batter
  1. In a large bowl combine flours, baking powder and salt. In addition pepper, and cornstarch. Make a well in the center of the ingredients, add egg and water and mix to form a batter. Keep the mixture fairly lumpy so as not to overwork the gluten in the batter. This help to keep the tempura light and not heavy.
  2. In a deep fryer, Dutch oven or wok heat the vegetable oil to 340 degrees. Use a cooking thermometer to check the temperature.
  3. Dip the mushrooms into the batter and swirl lightly to coat evenly.
  4. Add a few pieces on mushrooms to the hot oil being careful to not overcrowd the fryer. Fry until golden brown on both sides (this could take 2 to 3 minutes).
  5. Drain on paper towel. Sprinkle with sea salt (optional)
Salad
  1. Place the mixed greens on each of the two plates then arrange the shredded carrots, bean sprouts (optional), shredded radishes, sliced tomatoes, snow peas, and sugar snap peas to the plates.
  2. Top each plate with the tempura crispy oyster mushrooms.
Thai Dressing
  1. In a jar with a lid add the peanut butter, honey, soy sauce, chili flakes, grated garlic, ginger, lime juice and, olive oil. Place the lid on the jar and shake until dressing is thoroughly blended. Serve with the salad and enjoy.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/tempura-crispy-oyster-mushroom-salad/