Lobster Mushroom Tempura
A simple and delicious appetizer or light dinner that showcases the delicate lobster mushroom flavor and texture.
Equipment
- 5-quart dutch oven or fryer
- Tongs
- Slotted Spoon
- Wire cooling rack
Ingredients
- 2 cups Lobster Mushrooms, sliced a ¼-inch thick
- 4-6 whole Shishito peppers
- 1 bunch Broccolini, cut lengthwise into bite-size pieces
- 1 whole Daikon radish, cut into 2-inch by ½-inch lengths
- 2 tbsp soy sauce or other dipping sauce I use low sodium. You do you.
Tempura Batter
- ½ cup cornstarch
- ⅗ cup all purpose flour Yes, that's a strange measurement. I used ½ cup plus a couple of tbsp of extra flour. Is that ⅗ of a cup? Close enough!
- ¾ cup club soda, cold
- ½ tbsp salt
For Frying
- 3-4 cups Vegetable oil
Instructions
- For batter, mix all ingredients in large mixing bowl using a chopstick. Your goal is to just get everything combined and get most of the lumps out of the flour. You don't want to whisk this or you will create too much gluten and lose the crispiness of the tempura. It's best to use cold club soda.
- Heat frying oil in large dutch oven, fryer, or heavy-bottom large soup pot until 350°
- Using tongs or chopsticks, dredge prepared vegetables and mushrooms 4-5 at a time in batter then gently place them into oil. Cook about 5 minutes, or until the batter turns a light golden brown. Turn them once or twice during cooking.
- Once cooked, remove them with a slotted spoon or tongs to a wire cooling rack placed over a sheet of parchment paper to cool and drain for a few minutes before you serve them.
- Serve with a soy sauce or other salty dipping sauce of your choice.
- Repeat until all veggies are cooked, making sure that oil gets back to 350° between each batch. This is good if you have a bunch of people hanging out in the kitchen and you want to serve them as you go.