Pink Oyster Mushroom Tempura

This recipe is simple, fast and so delicious we’re sure you will end up craving a second batch.
You can use either Pink and/or grey oyster mushrooms. We find that the Pink, with its firm texture and slightly stronger flavour, tends to work especially well.
We go the lazy way and buy a tempura batter mix from the supermarket (the Fog Dog brand is a good one), but you can make it using your own recipe.

Ingredients
320g fresh oyster mushrooms
Tempura batter mix
Iced water
Cooking oil
Dipping sauce(s) of your choice (we like chilli paste mixed with soy sauce)

Instructions

1. Prepare the mushrooms by cutting each mushroom off the cluster, keeping them whole. If you have larger mushrooms, simply tear or cut them into smaller bite-sized portions.
2. Pour oil into a deep pan or saucepan and heat. You will need enough oil to comfortably be able to deep fry.
3. Mix together batter mix and iced water (to a fairly thin consistency), and dip each mushroom until it’s fully coated.
4. When oil is hot, fry mushrooms for 1 to 2 minutes or until golden brown. Deep fry in batches so you don’t overload the pan.
5. Drain on paper towels and serve immediately.