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Fried Oyster Mushrooms with Soybean Paste


Welcome to this delectable vegan treat: incredibly crispy deep-fried mushrooms with soybean paste!

These mushrooms are an absolute joy for all palates, with a crispy outside that gives way to delicate, somewhat chewy sweetness inside.

I am going to share with you some tips to help you create an incredibly crispy, vegan- friendly outer layer that takes the mushrooms to a whole new level.

Tips of making fried mushrooms

1.Avoid soaking or washing mushrooms

I try to choose clean, fresh mushrooms so that cooking doesn't require soaking the mushroom or to avoid them absorbing water and becoming super moist. If you need to wash the mushroom, wash quickly under running water, and gently squeeze the water content out.

2.Double frying technique

The outsides of the mushrooms are crispier when they are fried twice. The first fry cooks the mushrooms through, while the second fry crisps up the outside and drains any leftover oil that may have been absorbed during the first fry, giving the mushrooms a crispier and lighter texture.

3. Why deep fry mushroom

Deep-frying is a cooking technique to submerge the food in hot oil to swiftly cook food and give it a crispy texture. And the cooking time is less. The whole frying process is completed in less than 15 minutes for this quantity of mushrooms.

And to make sure that work in small batches. To ensure that the mushrooms fry evenly and crisply, avoid crowding. Don't hurry things along.


Once you have mastered the method for obtaining a crispy fried mushroom. Now let's discuss the sauce. You can serve it with freshly squeezed lime juice and your preferred flavour sauce (mayonnaise, sour cream, sweet chilli sauce, etc.). Alternatively, you could try serving it with my previous recipe's sweet and sour chilli sauce. However, I want to serve it with this flavorful soybean paste today.

 

INGREDIENTS

15 – 20 pcs oyster mushrooms

2 cups tapioca starch or corn starch

Some cooking for frying

 

Soybean paste sauce

3 shallots, minced

3-4 cloves garlic, minced

1 mild red chili, minced

1 stalk spring onion, diced

2 tbsp soybean paste

150ml water

Seasoning

1 tbsp oyster sauce

1 tbsp sugar

 


METHOD

1. Tear the mushrooms and give them a quick wash under running water, gently squeeze out the excess water. Coat the mushrooms in tapioca starch, piece by piece.

2. Heat up a wok with some cooking oil and deep-fry the mushrooms until golden brown. Remove from the oil. Wait until the oil reaches the right temperature once more, put back the fried mushrooms in for an additional one to two minutes of double frying. Remove and place on the serving plate.

3. Reserve 3 tablespoons of oil in the wok and stir-fry the minced shallots and garlic until fragrant.

4. Add chili and soybean paste, stir fry until fragrant. Pour in water and bring it to a boil.

5. Add seasoning and stir well. Bring to a boil again, then pour over the fried mushrooms. Sprinkle with spring onion. The sauce should not be too thin or the mushrooms may end up soggy. ENJOY!!


You may like this fried mushroom with sweet and sour chili sauce

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