Crispy Fried Enoki Mushroms
This recipe was cut from our recent Thai Cookbook, but it is truly one of my favorites, so I am sharing it here. It makes a lovely appetizer. Originally, it was my hope to do a cookbook of just little bites, as that is my preferred way of eating.
These mushrooms are the epitome of simplicity. The crunchiness of the coating beautifully complements the earthy, savory flavor of the mushrooms.
Add whatever spices you like to the fry batter. Five spice powder, cumin, and coriander are all great additions. These bites can also be served simply with a squeeze of lemon.
Makes 10-12 bites
Prep time: 15-20 minutes (without nori) 20-25 minutes with nori wrap
Ingredients:
- 1 pack (7 oz / 200g) Enoki mushrooms
- 1/2 cup rice flour (all-purpose flour may be substituted)
- 1/2 tsp baking powder 1/2 tsp ground red pepper or togarashi or paprika
- ½ tsp garlic powder pinch of salt and fresh cracked pepper
- 1 sheet of nori seaweed
- ¾ cup ice-cold water
- 3 cups neutral oil for deep frying
Instructions:
Heat oil over medium-high heat in a small pot or deep-sided small fry pan.
Cut your seaweed sheets into 1/2-inch small strips. Cut the ends off of the mushrooms and wash. Let them dry, then separate them into little bunches. Wrap the very ends of mushroom bunches in the seaweed and seal them with water.
Make your batter by mixing the flour, red pepper, garlic powder, salt, and pepper. Add cold water and whisk. Lightly coat the enoki in the batter and quickly deep fry until golden and crispy. This should take less than a minute.
Test a small piece first to make sure the oil is at the right fry temperature. The oil should be ready when a chopstick is inserted in oil and it bubbles around it. Drain in a colander or on paper towels.
Sprinkle some flaky salt on top and serve with your favorite Asian dipping sauce or Cham Dipping Sauce.
Cham Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons coconut or cane sugar
- 1 garlic clove
- 1-2 Thai bird chilies minced
Instructions:
In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar dissolves. Stir in the minced garlic and chopped chilies. Taste and adjust seasoning as needed, adding more lime juice for acidity or sugar for sweetness.
