Deep Fry
Crispy Mushroom Tempura Bites
Pink Oyster and King Oyster in a light, crackling batter — the ultimate crowd-pleasing starter.
Ingredients
- 150g Pink Oyster, torn into clusters
- 150g King Oyster, sliced lengthwise
- 100g flour (plus extra for dusting)
- 1 tbsp cornstarch
- 150ml ice-cold sparkling water
- 1/2 tsp salt
- Neutral oil, for deep frying
- Dipping sauce: soy sauce + lemon + chili flakes
Method
- Chill the flour, cornstarch and bowl in the fridge for 15 minutes before starting — cold batter fries crispier.
- Dust the mushroom pieces lightly in dry flour, shaking off excess. This helps the batter cling.
- Whisk flour, cornstarch and salt, then pour in ice-cold sparkling water and stir briefly — a few lumps are fine, don't overmix.
- Heat oil to 180°C in a deep pot.
- Dip each mushroom piece in the batter, letting excess drip off, then lower gently into the hot oil.
- Fry in small batches for 2–3 minutes until pale golden and crisp — don't overcrowd the pot.
- Drain on a wire rack, sprinkle with a little salt, and serve immediately with the dipping sauce.
Video technique reference — narration adapted into the Arabic steps above.