Floured enoki mushrooms are dipped in a thin batter made with rice flour and aonori, deep fried until golden and crisp, and served with spicy mayo for dipping.
Cook time: 8 minutes
Servings: 4 people
Enoki mushroom tempura
Battered and fried
Crispy fried mushrooms and basil
Cooked a la Taiwanese popcorn chicken, fresh oyster mushrooms take the place of meat in this recipe. Serve this ovo-vegetarian dish as a snack or finger food.
Cook time: 10 minutes
Servings: 4 people
Tempura-style crispy green beans
Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.
Cook time: 5 minutes
Servings: 2 people
Cantonese-style fried fish fillets with corn sauce
A Cantonese dish especially popular in Hong Kong, the dish consists crisp batter-coated fish fillets smothered with corn sauce made with beaten egg. Serve with rice for a full meal.
Cook time: 15 minutes
Servings: 4 people
Ebi (shrimp) tempura
Succulent shrimps coated in a thin batter, and fried until lightly crisp, are served with a sweet-salty dipping sauce.
Cook time: 10 minutes
Servings: 4 people
Crispy cauliflower florets with Buffalo sauce
Batter-coated cauliflower florets tossed in a thick and sticky sweet-salty-spicy sauce that coats them without ruining the crispness.
Cook time: 15 minutes
Servings: 4 people
Chili honey cauliflower
Cut a cauliflower into florets, dip in batter, deep fry until golden and crisp, then toss with a sticky salty-sweet-spicy sauce.
Cook time: 15 minutes
Servings: 4 people
Filipino banana fritters (maruya)
A popular street food in the Philippines, maruya is a sweet snack of sliced ripe saba bananas dipped in batter, fried until golden and crisp, then tossed in sugar.
Cook time: 10 minutes
Servings: 4 people