Oyster mushrooms fried to a crisp and drizzled with a leek and garlic-infused “butter”
Course Snacks
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 200kcal
Ingredients
For the crispy mushrooms:
200 to 300grams Oyster mushrooms
4 Tablespoons Glutinous Rice Flour
Salt to taste
3 teaspoons Gochugaru (Korean Chili Flakes)
2 Tablespoons Chickpea Flour
3 to 5 Tablespoons Water
Vegetable Oil for frying
For the leek and garlic “butter”:
30 grams Margarine or Any non-dairy alternative
1 tablespoon Leeks (finely sliced)
1 tablespoon Garlic (minced)
Instructions
Trim the mushrooms into serving pieces and dredge them in glutinous rice flour. Set aside.
In a separate bowl, combine Glutinous rice flour, gochugaru, chickpea flour, salt, and water and mix until it turns into a smooth paste (similar to a thick soup).
Dip the mushrooms in the batter and fry them in oil over medium heat until crisp and golden brown. Drain excess oil on paper towels and arrange them on a serving plate.
Melt some butter in a small pan. Add in chopped garlic and sliced leeks and fry until the leeks are crispy.
Drizzle the butter mixture over the fried mushrooms and serve.