Ingredients

400g button mushrooms, cleaned and dried
3 tb self-raising flour
4 tb cornflour
3 tb sunflower oil
4 tb sparkling water
Sunflower oil for deep frying
2 tb toasted sesame seeds
2 red chillis, thinly sliced
2 spring onions, thinly sliced
2 tb coarsely chopped coriander
2 tsp coarse sea salt
4 large iceberg lettuce leaves, to serve
FOR THE SRIRACHA SYRUP:
2 tb rapeseed oil
2 large garlic cloves, crushed
100g granulated sugar
2 tsp coarse sea salt
60ml rice wine vinegar
60ml sriracha sauce
2 tb sesame oil

Method

For the syrup, place the rapeseed oil in a pan and heat it, add the garlic and cook for 2 minutes or until aromatic. Add the sugar and salt, mixing well.

Add the vinegar, sriracha sauce and sesame oil, bring to a simmer and cook until sugar is dissolved. Remove from the heat to let cool, then blend until smooth and set aside to keep warm.

In a bowl, mix the self-raising flour, cornflour, the oil and the water to form a batter. Add the mushrooms, mixing well to coat them thoroughly.

Deep fry the mushrooms in hot oil until golden and crispy, draining on kitchen paper.

Transfer to a bowl, pour over the spicy sriracha & sesame syrup, tossing to coat.

Portion the mushrooms equally on the four iceberg leaves.

In a bowl, mix together the spring onions, red chillies, sea salt, chopped coriander and toasted sesame seeds. Sprinkle this over the dressed mushrooms and serve immediately.

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