Enoki Mushroom Tempura & Sriracha Mayo

1Place 1 ½ in. (4 cm) depth of canola oil in a heavy-bottomed, high-sided saucepan. Over medium-high heat, bring oil to 180°C (350°F). Adjust burner heat as required to maintain temperature during frying.

2Meanwhile, trim and discard bottom 1 in. (2.5 cm) root section from the enoki mushrooms; gently separate the enokis into 12 bundles (or 14 bundles if you prefer slightly smaller pieces). Set aside.

3In a bowl, sift together the cornstarch and rice flour. Mix in the garlic powder, paprika, salt and pepper. Using chopsticks or a fork, stir in the carbonated water to make a thin lumpy batter. Do not overmix to a smooth batter, as the lumps make for a crispier coating. Place the batter bowl inside a larger bowl filled with ice cubes to keep the batter ice cold.

4Use chopsticks or metal tongs to dip each enoki bundle into the batter to coat, then carefully lower into the hot oil. Fry until crisp and pale golden, 2 to 4 min., turning over to fry all sides. Drain on paper towels. Batter, fry and drain all bundles. Transfer to platter. Garnish with green onions. Serve tempura hot with Sriracha mayo for dipping.