Tempura Mushrooms - cooking recipe

Ingredients

3/4 lb button mushroom
Marinade
4 tablespoons sherry wine
1 tablespoon soy sauce
1/2 teaspoon honey
1 teaspoon ginger, freshly grated
1 garlic clove, crushed
Batter
1 egg white
2 tablespoons whole wheat flour
3 -4 tablespoons water
1/2 cup oil, sunflower for deep frying
For serving
1 cup Chinese cabbage, shredded
2 sprigs watercress, fresh

Preparation

Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
Heat 1 inch oil in a deep skillet.
Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
Drain on paper towel and keep warm while cooking the remaining mushrooms.
Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.