Deepfried oyster mushrooms in a tender batter
Before I left Thailand, Ooy, an amazing chef from a small street restaurant, who was teaching me cooking many of local dishes, made a farewell party for me with her friend. They prepared loads of amazing food and this one was one of them and it definitely belonged to my favorites. Reminded me home instantly as well, as mushroom season was fully on that time of the year.
Mix fish sauce, meat stock powder, egg and sugar and mix properly. Add flour in such an amount to create a batter which is thick but still a bit runny. Process or blend into a very smooth one. Let it rest for about 10 minutes.
Meanwhile clean mushrooms and tear on 0,5-1 cm stripes along the lines on the bottom of the mushroom.
Heat up oil in a wok on a very high temperature.
Dip mushrooms in the butter. And deepry in the oil.
Serve with a sweet chili sauce as a dip.
For 4 portions:
- 500 g oyster mushrooms
- fine flour
- 4 tbs fish sauce
- 1-2 eggs
- 1 tsp sugar
- pinch of meat stock powder
- oil for deepfrying
- sweet chilli sauce as a dip
- mushrooms are served on their own or with rice or vegetables
Authentic tools needed:
- rice cooker