DEEP FRIED SHIITAKE MUSHROOMS RECIPES

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DEEP-FRIED BATTERED SHIITAKE MUSHROOMS WITH NAM PRIK SAUCE ...



Deep-fried battered shiitake mushrooms with nam prik sauce ... image

If you like your sauces really hot, leave a few of the seeds in the chillies.

Provided by goodfood.com.au

Categories     Starter/Entree

Total Time 45 minutes

Yield SERVES 4 as a starter

Number Of Ingredients 14

125 g (4½ oz/1 cup) plain (allpurpose) flour
1 teaspoon salt
3 tablespoons coconut milk
250 ml (9 fl oz/1 cup) icecold water vegetable oil, for deep-frying
200 g (7 oz) small–medium fresh shiitake mushrooms
1 tablespoon soy sauce
2 tablespoons lemon juice
2 teaspoons sugar
2 green chillies, halved lengthways, seeded
2 red chillies, halved lengthways, seeded
3 garlic cloves, halved
3 red Asian shallots, halved
2 tomatoes, cut into 2 cm (¾ inch) slices
1 small eggplant (aubergine) (about 150 g/5½ oz ), cut into 2 cm (¾ inch) slices

Steps:

  • 1. To make the batter, combine the flour, salt, coconut milk and cold water in a bowl. don't beat it too much — it can still have a few lumps. If it seems too thick add a little more cold water. Leave for 30 minutes while making the nam prik sauce.

    2. Preheat the grill (broiler) to high. Put the soy sauce, lemon juice and sugar in a small saucepan and heat gently for 1–2 minutes to dissolve the sugar. Remove from the heat. Wrap the chillies, garlic and shallots in a foil package and wrap the tomatoes and eggplant in a separate foil package. Put both packages under the grill for 10–15 minutes, or until the spices and vegetables begin to soften. Remove from the foil and peel the skin from the eggplant, tomatoes and chillies. Pound all the ingredients together in a mortar and pestle or small food processor. Transfer to a bowl and stir in the soy sauce mixture, mixing well. Spoon into a serving dish and set aside until needed.

    3. Half fill a wok with oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Working in batches, dip the mushrooms in the batter, allowing any excess batter to drip off, and cook for 1½–2 minutes, or until crisp and golden. Take care not to overcrowd the oil. Drain on crumpled paper towels and serve immediately with the nam prik sauce.

DEEP FRIED MUSHROOMS RECIPE | ALLRECIPES



Deep Fried Mushrooms Recipe | Allrecipes image

Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.

Provided by Angel Marcelino

Categories     Appetizers and Snacks    Vegetable    Mushrooms

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

Steps:

  • In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
  • Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
  • Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 127.3 calories, CarbohydrateContent 13.9 g, CholesterolContent 23.3 mg, FatContent 6.5 g, FiberContent 1 g, ProteinContent 4.2 g, SaturatedFatContent 0.9 g, SodiumContent 239.3 mg, SugarContent 1 g

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DEEP-FRIED BATTERED SHIITAKE MUSHROOMS WITH NAM PRIK SAUCE ...
If you like your sauces really hot, leave a few of the seeds in the chillies.
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Total Time 45 minutes
Category Starter/Entree
  • 1. To make the batter, combine the flour, salt, coconut milk and cold water in a bowl. don't beat it too much — it can still have a few lumps. If it seems too thick add a little more cold water. Leave for 30 minutes while making the nam prik sauce.

    2. Preheat the grill (broiler) to high. Put the soy sauce, lemon juice and sugar in a small saucepan and heat gently for 1–2 minutes to dissolve the sugar. Remove from the heat. Wrap the chillies, garlic and shallots in a foil package and wrap the tomatoes and eggplant in a separate foil package. Put both packages under the grill for 10–15 minutes, or until the spices and vegetables begin to soften. Remove from the foil and peel the skin from the eggplant, tomatoes and chillies. Pound all the ingredients together in a mortar and pestle or small food processor. Transfer to a bowl and stir in the soy sauce mixture, mixing well. Spoon into a serving dish and set aside until needed.

    3. Half fill a wok with oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Working in batches, dip the mushrooms in the batter, allowing any excess batter to drip off, and cook for 1½–2 minutes, or until crisp and golden. Take care not to overcrowd the oil. Drain on crumpled paper towels and serve immediately with the nam prik sauce.

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