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Tempura Coral Tooth with Chive Blossom Aioli

Yields1 Serving

This delicately delicious appetizer is one for all to enjoy, and easy to cook and serve fresh! We love to wander out to the garden to pick fresh chives and their blossoms to accompany this light and crispy treat. Try other sauces you may like such as sweet and spicy soy!

Ingredients
 200 g Coral Tooth (or mushroom of your choice!) pulled into bite size pieces
 ½ cup white rice flour
 ¼ cup cold sparkling water (based on consistency)
 ¼ tsp salt
 Pinch of baking soda
 2 cups coconut oil/light frying oil
 1 tbsp finely chopped coriander
Chive Blossom Aioli
 ¾ cup mayonnaise
 2 tbsp fresh chopped chives (blossoms pieced apart)
 1 clove of garlic, crushed
 1 tbsp wholegrain mustard
 2 tsp fresh lemon juice
Method
Chive Blossom Aioli
1

Combine all ingredients well (except blossoms) and refrigerate for at least 4 hours before use.

Tempura Mushrooms
2

Heat oil in a deep pot/pan over medium heat. Bring oil to 175°C (350°F), checking with a thermometer. Otherwise you can test if the oil is hot enough by dipping the end of a wooden spoon or chopstick into the oil. It will bubble if the oil is hot enough!

3

In a mixing bowl, whisk together sparkling water, rice flour, salt and baking soda. Option to add herbs like chives, coriander, green onions, even finely sliced chilli, if you dare!

4

Gently dip individual mushrooms into batter one at a time, place immediately into pot/pan and fry for 3-4 minutes or until golden brown. Place no more than 3-4 mushrooms in at any one time to maintain an even temperature for the oil.

5

Once perfectly crispy, transfer on to paper towel to remove any excess oil and repeat with remaining mushrooms!

6

Sprinkle chive blossoms over aioli and serve. Best served immediately for ultimate crispiness!