TEMPURA MUSHROOMS

Tempura Mushrooms image

Provided by Scandigirl

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb button mushroom
4 tablespoons sherry wine
1 tablespoon soy sauce
1/2 teaspoon honey
1 teaspoon ginger, freshly grated
1 garlic clove, crushed
1 egg white
2 tablespoons whole wheat flour
3 -4 tablespoons water
1/2 cup oil, sunflower for deep frying
1 cup Chinese cabbage, shredded
2 sprigs watercress, fresh

Steps:

Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
Heat 1 inch oil in a deep skillet.
Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
Drain on paper towel and keep warm while cooking the remaining mushrooms.
Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.

Nutrition Facts : Calories 350, Fat 27.7, SaturatedFat 4.1, Sodium 276, Carbohydrate 9.8, Fiber 1.6, Sugar 3.1, Protein 4.9