Add some spice to your Chinese New Year meal with these crispy oyster mushrooms. This recipe was first published in Flavours.
CRISP & SPICY OYSTER MUSHROOMS
Servings1 serving
Ingredients
Flour mixture
- 4tbsp corn flour
- 4tbsp rice flour
- 1/2tsp ground white pepper
- 1/4tsp saltfine
- 1tsp baking powder
- 125g margarine
- 1/2can evaporated milk
- 4stalks curry leaves
- 5 bird’s eye chillired; sliced
- 5 bird’s eye chilligreen; sliced
- 1tbsp vegetarian mushroom powderor 1 tsp chicken stock granules
- 1tsp saltor to taste
- 1tsp sugaror to taste
Instructions
- Tear the mushrooms into large pieces, wash and drain.
- In a bowl, combine flour mixture ingredients and toss with the mushrooms, shaking off excess flour.
- In a wok, heat cooking oil for frying. Deep fry the mushrooms until crispy, then remove, drain and set aside.
- In another wok or frying pan, cook margarine and evaporated milk together until the mixture is grainy. Then add in curry leaves, chillies, and mushroom powder or chicken stock and season to taste.
- Toss the mushrooms in the mixture and adjust seasonings. Serve immediately.
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