Shiitake mushroom and shrimp tempura combines earthy shiitake mushrooms stuffed with seasoned shrimp, lightly coated in crispy tempura batter, and deep-fried to golden perfection. Served with a delicate kombu-infused soy dipping sauce, this elegant appetizer offers a perfect balance of umami, texture, and visual appeal.

Try this recipe from W Table.

Ingredients:

  • 10 shiitake mushrooms
  • 1/2 cup shrimp meat
  • 2 tablespoons cornstarch
  • Tempura Batter Ingredients
  • 1 cup tempura flour
  • 2/3 cup cold water
  • A few ice cubes

Tempura Sauce Ingredients:

  • 1 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon cooking wine
  • 1 teaspoon sugar
  • 1 piece kombu (3 centimeters square)

(Serves 2 to 3)

Instructions:

Remove the stems from the shiitake mushrooms and gently brush off any dirt with a dry cloth. Lightly coat the inner side of each mushroom with cornstarch.

Pat the shrimp dry, finely chop, and season with 1/2 tablespoon of cornstarch, a pinch of salt, and black pepper.

Fill each shiitake mushroom with the shrimp mixture, pressing firmly. Lightly dust the top with a bit more cornstarch.

In a pot, bring the tempura sauce ingredients to a gentle boil, then remove the kombu.

In a bowl, mix the tempura batter ingredients until just combined, leaving a few ice cubes in the batter to keep it cold. Dip each stuffed mushroom into the batter and fry in oil heated to 170 degrees Celsius until golden and crispy.

Serve the shiitake mushroom and shrimp tempura with the warmed dipping sauce.

[Source: W Table]


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