Tempura Poricini with Hoisin Sauce
- 12 small Porcini mushrooms
- 1 egg, beaten
- 2/3 cup flour
- 1/2 cup cornstarch
- 1 cup cold soda water
- Salt and pepper
- Oil for frying
- 2 tablespoons sesame oil
- 1 cup fresh herb salad (mild herbs only)
- 1 cup hoisin sauce
- 1 tablespoon finely chopped parsley
Preheat the fryer. Season the Porcini with Essence. In a mixing bowl, whisk the egg, flour, cornstarch, and soda water together. Whisk the batter until smooth. Season the batter with salt and pepper. Dip each mushroom in the batter, letting any excess drip off.
Fry a couple of mushrooms at a time until golden brown, about 2 minutes. Stir the mushrooms occasionally for overall browning. Remove the mushrooms from the fryer and drain on a paper-lined plate. Season the mushrooms with Essence. In a small mixing bowl, toss the sesame oil with the herb salad. Season the salad with salt and pepper. Spoon the sauce in the center of the plate and around the rim. Mound the tempura mushrooms in the center of the sauce. Top with the herb salad. Garnish with parsley.
Yield: 4 appetizer servings
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