Prepare: 15 mushrooms 1 instant tempura mix 65cc super cold water Vegetable oil Paper towel 1/2 cup wheat flour
Cooking Instructions: 1.clean the mushrooms very well. Leave the tail there because it will be easier when we take it to dip into the mixed flour. 2. Drop it into a cup of wheat flour. Roll mushrooms over it. This way will make mushrooms dry out very fast. 3. Stretch out mushrooms . 4. Now, shake out the wheat flour. 5. Heat the pot or with deep shape that way you don't need a lot of vegetable oil. 6. Pour vegetable oil in it. Wait until the oil is hot. 7. While we're waiting for the pan to get hot, mix cold water with Tempura flour mix. 8. Test the pan with 1 drop of mixed tempura flour. When you see it makes a lot of bubbles, it's ready. 9. Dip mushrooms in to tempura mixed. Make it stick mushroom as much as possible. You may need crispy crumb to make it looks nicer. 10. Deep fry it until the ballerina mushroom turn gold. Pick it up and place on a paper towel. 11. Serve it with sweet plum sauce or ketchup.