I have been set a challenge - to match the dish that the local chinese takeaway dishes up at £5+ a shot... Salt and a Chilli Mushrooms.....Any advice or suggestions please? Oyster mushrooms instead of the button variety? Tempura flour instead of corn? This recipe uses only a little oil and dont really want to deep-fry food. You need: (should serve 3 but with me around, it’s good for 2 only!) Button Mushrooms – 8 Oz or 250 grams Cornflour – 3 Tbsp Rice Flour – 1 Tbsp (for crunch) Salt – to taste Pepper – about a tbsp. (fresh coarse ground) Oil – about 2 tsp (can use more if no restriction J ) Ginger – 1 tsp grated, ½ inch cut into juliennes. Garlic paste– 1 tsp Onion – 1 no. medium (fine chopped) Onion – ½ medium size (with layers cut into square shape) Long green chilies – 5-6nos. (the variety that has absolutely no heat, slit them) Small green chilies – 1-2 nos (slit and seeds removed, adjust to taste) Capsicum/ Bell Peppers – 1 Nos (cut into squares, can use colored peppers too) Dark Soya Sauce – 1 Tbsp Vinegar – 1 Tbsp Tomato Ketchup – 1 Tbsp Lemon Juice – 1 tsp (optional) Spring Onion – only green part cut into 1 inch pieces (optional) Dunk the mushrooms in hot water for a minute and run under cold water and decant all water. Let the mushrooms remain a little moist so that the flour mixture sticks well to the mushroom. In a bowl, mix cornflour, rice flour, a 2-3 pinches of salt, and about a 1tsp of ground pepper and mix well. Now coat all mushrooms with the flour mix. I usually coat them well once and wait for a few min and repeat the process with the remaining flour that didn’t stick the first time. This helps as the first layer soaks all the moisture and then second layer sticks even better but will be a little dry-ish adding to the crunch.. In a wide non stick pan, add about 1 tsp of oil and pan fry the mushroom on medium high and then on low flame to make it crispy. Pan should be wide enough so that mushrooms have space to fry well, else the moisture will make them soft instead. And if you are generous with oil, you don’t have to worry about all this. J Transfer the mushrooms to a plate once they are brown from all sides. Also fry squarish shaped layers of onion pieces and the bell peppers (typically the kinds u get in chinese gravy) in the same pan and transfer to another bowl. In the pan add remaining 1 tsp of oil. Add grated ginger and garlic paste and fry well. Now add fine chopped onions and slit green chilies both big and small. Fry till onions get translucent. Now add soya sauce, tomato ketchup and vinegar. Fry till a little dry. Now add mushrooms, onions, bell peppers, ginger juliennes and give a quick stir and add the remaining freshly ground pepper. And if you are adding the greens of spring onions, do it now. Serve on a nice looking plate and squeeze lime if you wish to add some zing!
Posted on: Sun, 19 Oct 2014 08:01:09 +0000
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