Molitor Tempura Mushrooms / by louise morris

Mealworm tempura mushrooms


1/2 cup plain flour

1/2 cup corn flour

8 Tbsp of toasted and ground mealworm (add more if you want a stronger flavour)

Pinch bicarbonate of soda

1 cup iced cold water or soda water

1 egg, lightly whisked

1/4 cup crushed ice

Vegetable oil, for deep drying

8 mushrooms, sliced

Tempura dipping sauce, to serve (see tip)


1 Sift the flours, mealworm and bicarbonate of soda into a medium bowl. Combine the water and egg together in a jug then pour into flour mixture. Briefly whisk until almost combined but still lumpy (do not over mix). Stir in the crushed ice.

2 One-third fill a saucepan or wok with oil and heat over medium heat until hot (a cube of bread should turn golden in 10 seconds).

3 Dip mushrooms slices 1 at a time, into the batter to evenly coat, allowing excess to drain back into bowl. Drop into the oil and cook in small batches for 3-4 minutes or until batter is light golden. Use a slotted spoon to transfer mushrooms to a wire rack over a lined baking tray. Keep warm in the oven while cooking remaining mushrooms.

Serve with tempura dipping sauce.

To make your own tempura dipping sauce combine 1/4 cup water, 2 tbs mirin, 2 tbs light soy sauce, 1/4 tsp finely grated lemon rind and 1/2 tsp finely grated ginger together in a jar, shake well and set aside for 30 minutes.