Vegetarian recipe for Mushroom Tempura, served with a sweet soy dipping sauce


200g tempura flour
5ml Chinese five spice powder
5 chives, finely chopped
250ml soda water, chilled
3 – 4 big brown mushrooms, thickly sliced
oil, for frying

Maple-Soy Dipping Sauce:
60ml Maple syrup
45ml light soy sauce
1 red chilli, thinly sliced (optional)

To serve:
chives, chopped

How to

Maple-Soy Dipping Sauce:
Place the Maple-Soy dipping sauce ingredients into a small pot.

Bring to the boil and cook for 3-4 minutes. Remove from the heat and allow to cool.

Mushroom Tempura:
Heat some oil in pot or deep fat fryer.

Place the tempura flour, Chinese five spice powder and chives into a mixing bowl.

Gradually add the soda water and lightly mix, until just combined. Do not overmix.

Dip the mushroom slices, a few at a time into the batter and straight into the hot oil.

Fry for 35-40 seconds per side and once golden and crispy, drain on paper towel.

Serve hot, with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.

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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.