These are really great finger food.....addictive and you won't be able to stop after the first bite. Crunchy on the outside and moist soft on the inside...how could it be possible ? yet it is true :) The batter is made up of rice flour, potato flour and all purpose flour , a pinch of sea salt to taste and a dash of white pepper and chilli powder ( I used the Dominoes pizza chilli flakes :p ) I saw a lot white oyster mushroom selling in Jusco and could not resist bringing back a kg pack home. I am a shroom lover so what not to expect of me....lugging back a pack that will last me a least a week. I stored them in air tight container and keep in the fridge...it can keep till a week :)
Use canola oil for a healthy version and make sure the mushroom fritters are placed on paper towel to absorb the excess oil from the deep frying. The shrooms must be wipe dry before dipping them into the flavored batter. The oil must be hot so that the mushroom does not absorb the oil. Once it is turning slightly golden brown...lower the heat so as not to burn the shrooms and the sesame seed before the shrooms are cooked through. I used canola in all deep frying as this oil is cholesterol free and it can stand the heat.
the batter must be of a thick consistency and
must be able to coat the mushroom...
sprinkle sesame seeds on the mushrooms
as you lift up the batter coated
when the oil is hot enough, slowly drop the batter coated mushroom
into the oil and keep moving it so that it will be evenly browned
and the mushroom is cooked through
Once it is cooked, take the shrooms out and place on paper towel
to drain off the excess oil
once it has cooled down slightly, you can serve these shrooms
with thai chilli sauce or wasabi :) yumm!
White Oyster Mushroom Fritters
one handful of white oyster mushrooms - washed ,drained and wipe dry
1/2 cup rice flour
1/2 cup all purpose flour
1/4 cup potato flour
sea salt to taste
a dash of white pepper
room temp water - adding into the dry ingredients till you get a thick batter
canola oil for deep frying
white sesame seeds
Mix all the batter ingredients together water till you get a thick batter ( enough to coat the oyster mushroom ) leave to rest for 15-20 minutes.
Dip one mushroom into the batter till it is coated evenly...sprinkle sesame seed on the batter coated mushroom and gently drop into the heated canola oil ...fry till it is crunchy on the outside and succulent moist on the inside. Take out and drain off the excess oil on paper towel. Serve with thai chilli sauce or wasabi.
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