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Exotic Mushroom Tempura
- 150g Shiitake
- 180g Enoki
- 150g Golden Enoki
- 160g Buna Shimeji
- 160g Shiro Shimeji
- 220g Tempura Flour Mix (with egg)
- 175ml cold water
- 1l Sunflower Oil (for deep frying)
- For the Dipping Sauce
- 20g Radish, 20g Ginger, 6tbsp Soy Sauce, 6 tbsp Mirin
Directions:View on BBC Good Food
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