- 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
Salted Chilli Mushrooms with Sriracha & Sesame Syrup
Salted Chilli Mushrooms with Sriracha & Sesame Syrup
This recipe really hits the spot when tossed with the spicy sriracha & sesame syrup with crunchy garnish!
Ingredients
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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