Shiitake mushrooms in tempura batter with soy sauce, coriander and a chilli dip

Shiitake mushrooms in tempura batter with soy sauce, coriander and a chilli dip

preparation

To make the tempura batter: mix together the corn starch, flour, salt and baking powder. Gradually add the water. Stir in the egg and immediately work the batter again. Mix in the shiitake mushrooms and cook in plenty of vegetable oil until crisp. Finely chop the chilli, roughly chop the coriander and mix with the soy sauce. Sprinkle the freshly grated lime zest and sesame seeds over the shiitake mushrooms. Serve with the dipping sauce.

ingredients

• 50 g corn starch
• 50 g spelt flour
• ½ tsp baking powder
• Salt
• 150 ml cold water
• 1 egg, fridge temperature
• 500 g shiitake mushrooms, destemmed
• 6 tbsp vegetable oil
• 1 small red chilli pepper
• 20 g fresh coriander
• 150 ml light soy sauce
• Freshly grated lime zest
• Sesame seeds