Tempura Milky Mushroom Tacos

Tempura Milky Mushroom Tacos

by Mallika Tandon

Serves : 2

Prep time : 30 minutes 


Ingredients :

Tempura Batter 

  • ⅓ cup all purpose flour
  • 1 tsp cornstarch
  • 1/4 tsp salt or to taste
  • (Optional) ½ tsp garlic powder
  • ⅔ cup ice cold water
  • 1 cold egg

Tempura Vegetables

  • 150g Shroomery Milky Mushrooms, slit into half
  • Handful of green beans, cut into half
  • ½ carrot, cut into batons
  • ¼ green bell pepper, sliced

Sweet Salsa

  • ¾ cup of mango or pineapple, diced
  • ¼ red onion, diced
  • Few sprigs of fresh coriander or parsley, chopped
  • Few sprigs of fresh mint, chopped
  • 2 small green chillies, de-seeded
  • 1 ½ lemon, juiced
  • Salt to taste

Other Ingredients

  • Store bought or home-made tortillas OR atta rotis, 5 pieces
  • Salted sour cream OR salted cream cheese

 

Instructions :

Chop your vegetables in advance. Then put ¾ a cup of neutral oil to heat in a pan/wok/kadhai.

 

Prepare the tempura batter by whisking one cold egg. Add ⅔ cup of ice cold water and whisk till combined. Sift the flour and cornstarch together, then add salt and garlic powder, mix well. Add the liquid mix to the flour mix. Do not over mix, let the batter remain lumpy.

 

Make the tempura by immediately dipping the vegetables in the batter and frying them. The oil should ideally be at 180°C.

 

Make the salsa and start with dicing the mango or pineapple. Add all the other ingredients and salt to taste. Mix with a fork while mashing a few pieces of the mango. Chill before serving.

 

Assemble by lightly toasting the tortillas or roti on a pan. Take off the heat, add a tbsp full of salted cream cheese or sour cream. Then, assemble the assorted tempura and scoop the mango salsa on top. Garnish with chopped mint and coriander. Enjoy!

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