Fried mushrooms with sweet and sour chili sauce

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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.



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