Vegetarian Ebi Tempura
Transform your favorite Japanese delicacy into a plant-based masterpiece with this irresistible Vegetarian Ebi Tempura recipe! Featuring king oyster mushrooms expertly sliced to mimic the shape of shrimp, these golden, crispy bites deliver all the satisfying texture of traditional tempura without the seafood. A delicate batter made with ice-cold water, all-purpose flour, and cornstarch ensures a light, airy crunch, while the accompanying soy-based dipping sauce—enhanced with mirin, grated ginger, and daikon radish—adds a savory and refreshing twist. Quick to prepare and fried to perfection, this vegan alternative is ideal for dinner parties, appetizers, or indulgent snacking. Whether you’re exploring vegetarian cuisine or simply looking for a new spin on tempura, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces King oyster mushrooms
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.25 cups Ice-cold water
- 4 cups Vegetable oil
- 0.25 cup Soy sauce
- 0.25 cup Mirin
- 1 teaspoon Grated ginger
- 2 tablespoons Grated daikon radish
Instructions
Prepare the king oyster mushrooms by rinsing them and patting dry. Slice them lengthwise into 1/4-inch thick strips, resembling shrimp shapes.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the ice-cold water to the dry ingredients, stirring gently with a chopstick or fork until the batter is just combined. Do not overmix; the batter should be slightly lumpy.
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
Dip each mushroom slice into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
Fry the mushrooms in batches, ensuring not to overcrowd the pot, for 2-3 minutes or until they turn a light golden brown and are crispy.
Remove the fried mushrooms using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
For the dipping sauce, combine soy sauce, mirin, and grated ginger in a small bowl. Serve with grated daikon radish on the side.
Serve the vegetarian 'Ebi' Tempura immediately while hot, along with the dipping sauce. Enjoy!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
