This deep fry mushrooms in wasabi flavor inspired me one of our favorite snack can be found in street food markets in Taiwan. They make a great appetizer and irresistible snack. Fried mushrooms should be served immediately for the best taste.
Ingredients:
600g white long mushrooms
wasabi powder
1½ cup cornstarch
½ tbsp white ground pepper
pinch of salt
½ tsp wasabi paste
grapeseed oil or any cooking oil, except olive and sesame oil
nanami togarashi
Preparation:
Ingredients:
600g white long mushrooms
wasabi powder
1½ cup cornstarch
½ tbsp white ground pepper
pinch of salt
½ tsp wasabi paste
grapeseed oil or any cooking oil, except olive and sesame oil
nanami togarashi
Preparation:
1. Using your hands, mix the cornstarch, ground pepper, salt, wasabi paste and 1 tbsp wasabi powder into a bowl. Then heat the oil in a deep skillet over medium-high heat. Test to see if oil is hot by frying a wooden chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
2. Wash the mushrooms then drain the water. Coat and toss mushrooms with cornstarch mixture.
3. Working in batches so they are not crowded, fry mushrooms for about 5 minutes per batch until they are crisp and golden brown.
4. Each time you remove a batch from the oil then transfer the fried mushrooms to a mixing bowl with paper towel to soak excess oil. Sprinkle a wasabi powder and nanami togarashi while still warm. More salt and ground white pepper may be added to mushrooms for your taste. When finished, pile onto a serving platter and serve!
