Irresistible crispy mushrooms

Using different types like oyster (left) and enoki (right) mushrooms add colour, texture and visual appeal, making the dish all the more tempting.

THERE is something satisfying about biting into a piece of golden, batter-fried mushroom.

Crispy on the outside and juicy within, mushrooms make an appetising snack, with their natural umami flavour complemented by a crunchy coating.

Serve them with chilli sauce or mayonnaise for an enjoyable contrast of flavours.

This simple, no-frills dish is so aromatic that it is bound to draw curious guests into the kitchen for a taste – just as it did during the preparation for the StarTV video shoot.

Different mushroom varieties also bring their own textures to the table.

For example shiitake mushrooms have a firm, meaty bite, while oyster mushrooms are softer and slightly chewy.

The strands of enoki mushrooms, on the other hand, turn crisp when fried.

Using different mushrooms add colour, texture and visual appeal, making the dish all the more tempting.

The key is to coat the mushrooms evenly without overwhelming their natural flavour.

Frying them in small batches also helps maintain the oil temperature, giving the batter a crisp, golden finish without making the mushrooms greasy.

For a refreshing tang that cuts through the richness of the fried coating, squeeze a little lemon juice over the mushrooms or serve with lemon wedges on the side for guests to add as they wish.

Using different types like oyster and enoki mushrooms add colour, texture and visual appeal, making the dish all the more tempting.

Crispy fried mushrooms

Ingredients

10 caps shiitake mushrooms

300g oyster mushrooms

100g enoki mushrooms

2 sprigs curry leaves

Two cups cooking oil

2 lemon wedges

2 Thai red chilli (garnish)

Batter

½ cup all purpose

½ cup corn flour

1/3 cup tapioca flour

1 tbsp chicken stock granules

1 tsp salt

1 tsp black pepper

2 eggs

150ml water

Dipping sauce

Chilli sauce (of your choice)

Directions

Prepare the batter by combining the all-purpose flour, cornflour and tapioca flour in a mixing bowl.

Next, season by adding chicken stock granules, salt and pepper to taste.

Add the wet ingredients. Break in the two eggs and gradually pour in the water, stirring until a smooth batter forms.

Set the batter aside to rest for 10 minutes.

Using different types like oyster and enoki mushrooms add colour, texture and visual appeal, making the dish all the more tempting.

Heat the cooking oil in a pot. Remove the curry leaves from their stalks and fry for about 30 seconds to infuse the oil.

Remove the curry leaves and set aside.

Prepare the shiitake mushrooms. Wipe away any surface dirt with a kitchen towel, then cut the mushrooms into halves or quarters, depending on size.

Tear the oyster mushrooms into small, bite-sized pieces.

First fry the shiitake mushrooms by dipping then into batter, then carefully dropping into the hot oil.

Fry over medium heat for about three minutes or until golden brown.

Remove the mushrooms and drain on paper towels.

Repeat the process with the oyster mushrooms, frying in small batches to maintain the oil temperature.

Prepare the enoki mushrooms. Trim off the root base and divide the mushrooms into smaller portions.

Dip each portion into the batter. Hold the mushrooms by their ends and gently lower them into the hot oil, shaking lightly to fan out the strands before releasing them.

Fry over medium heat for about three minutes or until crispy. Continue in small batches.

Once cooked, garnish with the fried curry leaves and sliced red chillies.

Serve with chilli sauce or a mayonnaise dip. For added flavour, squeeze a little lemon juice over them.