Skip to main content

Fried mushrooms with sweet and sour chili sauce

 



Have you ever eaten fried mushrooms at a restaurant?  

Fried mushrooms are mushrooms that have been cooked in a pot of oil to create a crispy, golden brown. I have tasted it once at a vegetarian restaurant and I love it. The fried mushrooms are fresh and crispy, crunchy on the outside and tender on the inside, and extremely delicious. Some of my pals wondered why the restaurant's fried mushrooms were so good. At home, the exact same ingredients are made, but the flavour is barely acceptable.

There are numerous techniques to fry mushrooms. Some are dipping the mushrooms in batter, some are breading them with flour or egg mixture and breadcrumbs, and still, others are marinating the mushrooms in herbs before frying them in oil.

As I always mentioned. The simplest things are the best-even when it comes to cooking. I only use one ingredient for the coating which is potato starch. That is, it!!

After the mushrooms have cooled down a bit, sprinkle them with your favorite ingredients, which can be barbecue powder, cumin powder, chili powder, or salt and pepper powder. But I am going to enjoy it with my homemade sweet and sour chili sauce.

When frying mushrooms, one step needs to be watched carefully. The mushrooms must be fried twice. The secret to extremely crispy mushrooms is double frying. That evaporation process is helped by double frying. Additional water evaporates from the mushrooms by allowing them to cool and rest in between dipping them in the oil. The remaining water evaporates as you put it back in the second time, allowing the mushrooms to crisp and brown before they overcook.

This simple veggie dish is a great appetizer to serve when hosting vegetarian friends and family. Let us get all the ingredients to hand and the detailed instruction to make this delicious fried mushrooms appetizer.


INGREDIENTS

20 pcs   oyster mushrooms

2 cups   potato starch or corn starch (for coating)

Vegetable oil for frying


INGREDIENTS (sweet and sour chili sauce)        

5 cloves garlic

3 cilantro roots

¼ tsp white peppercorns

3 pcs mild red chili 

2 pcs Thai chili

3 tbsp palm sugar, chopped

1.5 tsp light soy sauce

2.5 tbsp tamarind juice

¼ cup water

¼ cup cilantro, chopped

 


METHODS

1. Tear the mushrooms and wash them under running water, making sure to drain the water and not trying to overly press the water out of the mushrooms. Apply potato starch piece by piece to the mushrooms.

2. Place the oil into a wok with a deep bottom, spreading it out to a depth of 3 inches. Oil should be heated to a temperature of 190 degrees Celsius on a medium heat setting on the stove. Pop a popcorn kernel in the oil to check the temperature. If the kernel pops, the oil is ready to use.

3. Carefully add the coated mushrooms to the heated oil. To prevent the pan from being overcrowded, keep the mushrooms equally spaced out. Fry them in hot oil until golden brown.

4. Take out the deep-fried mushrooms and set them on a paper towel to absorb any remaining oil.

5. Crush the cilantro roots, garlic, and white pepper into a rough paste using a mortar and pestle. Add the Thai and red chili, and pound until combined.

6. Cook the chili mixture in some vegetable oil in a sauté pan over medium heat while stirring frequently. Add water, soy sauce, and tamarind juice when the mixture begins to dry out and becomes quite fragrant. Add the palm sugar, stir the mixture and let it simmers for 1-2 minutes until the sugar melted and turn to a thick syrupy consistency. Taste and adjust the flavour to your preference. Place aside. The sauce can now be chilled and reheated when the meal is ready if you want to prepare it ahead of time.

7. To put together the fried mushrooms and the sauce on a serving plate. Reheat the sauce; when it begins to boil again, turn off the heat and stir in the chopped cilantro. If it has thickened excessively while it has been sitting, you can now add a little water to release it. Pour the remaining sauce around the fried mushrooms after adding a few tablespoons of it on top of the fried mushrooms.

Note: Instead of pouring the sauce over the fried mushrooms, it can be used as a dipping sauce. Additionally, the sauce should not be too thin or the mushrooms may end up soggy.



Labels:

Comments

Post a Comment

Popular posts from this blog

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more