Tempura porcini with hoisin sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12.00 | small | porcini mushrooms |
| 1 | bayou blast; see * note | |
| 1.00 | egg; beaten | |
| ⅔ | cup | flour |
| ½ | cup | cornstarch |
| 1.00 | cup | cold soda water |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | oil; for frying | |
| 2.00 | tablespoon | sesame oil |
| 1.00 | cup | fresh herb salad |
| 1 | (use mild herbs only) | |
| 1.00 | cup | hoisin sauce |
| 1.00 | tablespoon | finely-chopped parsley |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the fryer. Season the Porcini with Bayou Blast. In a mixing bowl, whisk the egg, flour, cornstarch, and soda water together.
Whisk the batter until smooth. Season the batter with salt and pepper. Dip each mushroom in the batter, letting any excess drip off.
Fry a couple of mushrooms at a time until golden brown, about 2 minutes. Stir the mushrooms occasionally for overall browning. Remove the mushrooms from the fryer and drain on a paper-lined plate. Season the mushrooms with the Creole seasoning. In a small mixing bowl, toss the sesame oil with the herb salad. Season the salad with salt and pepper. Spoon the hoisin sauce in the center of the plate and around the rim. Mound the tempura mushrooms in the center of the sauce. Top with the herb salad. Garnish with parsley. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2443 broadcast 11-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-03-1998
Recipe by: Emeril Lagasse
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