Ingredients
Sriracha Hot Honey Aioli
Yield: 30 fluid ounces
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Directions
- Whisk tempura batter and club soda together until no clumps remain in batter; reserve chilled.
- Clean mushrooms, using an assortment from the chef’s mushroom mix.
- Dip mushrooms into tempura batter, shaking off excess batter, and drop into 350°F fryer.
- Fry until golden brown. Garnish with cilantro and serve with Sriracha Hot Honey Aioli.
Sriracha Hot Honey Aioli
- Combine all ingredients in a bowl and mix well. Keep refrigerated. Can keep up to 2 weeks.
Ingredient availability varies by location*
Chef's Notes
Make sure you keep your tempura chilled. This will allow a more even coating of tempura batter on your mushrooms.
