Equipment needed:

• Metal rack
• Chopsticks
• Parchment paper
• Paper towels

Ingredients:

For the batter:

• 1 egg (beaten)
• 1-2 cups (ice cold water)
• 1 cup all purpose flour (sifted)
• Seaweed salt
• Pepper
• 2 handfuls of fresh shiitake mushrooms
• Vegetable oil for deep frying
• Fresh flat leaf parsley for garnish

Purple dip:

• 1/3 cup grated beetroot
• 1 tbsp grated gabi
• 1/3 cup grated labanos
• 1 cup fish stock
• 1 thumb of ginger
• 1 tbsp honey
• 2 cloves grated garlic
• HG Seaweed Salt
• Pepper

Procedure:

• 1. Prepare batter by combining all its ingredients.
• Dredge trimmed shiitake mushrooms in batter and let excess liquid drip in a metal rack.
• Deep fry in vegetable oil for 3-5 minutes until golden brown. Drain excess oil in paper towels.
• In a small non-stick pan, prepare the dip but simmering all ingredients together. Adjust seasoning to your own taste.
• Plate and serve.