Oyster Mushroom Tempura

Beautiful pink oyster mushrooms in a crunchy, whole grain, gluten-free tempura batter – stunning, healthy & delicious!

3 tablespoons brown rice flour
3 tablespoons cornflour or potato starch
3 tablespoons buckwheat flour
90g very cold water
1/2 teaspoon salt
150g oyster mushrooms (I used pink!)
1 litre frying oil (I used sunflower)
wasabi, to serve
soy sauce, to serve

View the full recipe at Ramsons & Bramble →