Crispy Deep-Fried Oyster Mushrooms
Tender oyster mushrooms are blanched, coated in a savory egg batter, and fried until golden and crunchy.
Story
This dish transforms simple oyster mushrooms into a delightful, crispy snack. The key is to squeeze out excess water after blanching so the batter adheres well and the mushrooms fry up nice and crunchy.
Ingredients
Fresh oyster mushrooms
300g
Eggs
1 large
Cornstarch
100g
Salt
1 tsp
White pepper
1/2 tsp
Cooking oil
for deep frying
Instructions
1
Prepare the Mushrooms
Trim the tough roots off the oyster mushrooms and tear them into bite-sized strips by hand.
2
Blanch and Season
Bring a pot of water to a boil. Add the mushroom strips and cook until they soften. Drain thoroughly and let them cool. Once cool, place them in a bowl and season with salt and white pepper.
3
Create the Batter
Add the egg and cornstarch to the bowl with the mushrooms. Mix well until every piece is evenly coated in the thick batter.
4
First Fry
Heat oil in a wok or deep pan to about 170°C (340°F). Gently lower the battered mushrooms into the oil one by one. Fry until they set and take on a pale color, then remove and drain.
5
Second Fry for Crispiness
Increase the oil temperature to high heat. Return the fried mushrooms to the pan and flash fry for a short time until they turn golden brown and very crispy. Serve immediately.
