Crispy fried enoki mushrooms with an Indo-Chinese Manchurian style sauce. The mushrooms are so unbelievably crispy and crunchy, perfectly paired with this spicy, sweet and sour sauce.
Done in 30 minutes
Serves 4
250genoki mushrooms
1/2 tspred chilli powder
1/4 tspgarlic powder
1/4 tspturmeric
60gplain flour
40gcornflour
1/2 tspbaking powder
180mlwater
Pinch salt
Vegetable oil, to fry
2 tbspdark soy sauce
3 tbspketchup
1 tbspchilli garlic sauce
1 tbspbrown sugar
1 tspchilli powder
2spring onions, finely chopped
1bell pepper, finely chopped
1 tbspgarlic ginger paste
1 tbspvinegar
1/2 tbspcornflour
1 tbspwater
A simple recipe that really packs a punch!
Start by making the sauce. Saute the pepper and spring onion with a splash of oil until soft, then add the ginger garlic paste.
Saute for a further few minutes, then go in with the soy, ketchup, chilli garlic sauce, chilli powder, brown sugar, and vinegar. Mix together, and bring to a simmer.
Whisk together the cornflour and water to make a slurry, then add that to the mixture. Stir through - it should thicken up the sauce. Set aside.
Slice the enoki horizontally so you're left with thin, wide portions. This is also a good time to preheat your vegetable oil to 180 C.
Whisk up the batter, then dunk the mushrooms. Once the oil is up to temperature, carefully drop the battered mushrooms in. Fry until deep golden brown and crispy. Place on a paper towel to drain.
Finish with flaky salt, and serve with the Manchurian style sauce. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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