Crispy Fried Oyster Mushrooms
Crispy Fried Oyster Mushrooms are a delicious combination of tender mushrooms with a crunchy, golden-brown coating. The natural umami flavor of the oyster mushrooms is perfectly complemented by the crispy batter, making this dish an excellent appetizer for family dinners or a crowd-pleasing snack for parties. Garnished with vibrant red pepper strips and served on a bed of crisp lettuce, this dish is as visually appealing as it is tasty, guaranteed to delight your taste buds.
INGREDIENTS
- 400g Oyster Mushrooms (about 14 oz), cut into bite-sized pieces
DIRECTIONS
Prepare the Oyster Mushrooms:
Cut 14 oz oyster mushrooms into bite-sized pieces. Place the oyster mushroom pieces in a medium-sized bowl. Add 1 tsp of salt and 1 tsp of ground Sichuan pepper. Toss the oyster mushrooms to coat evenly and let them marinate for 10 minutes. This step helps season the oyster mushrooms and draw out excess moisture.
Make the Batter:
In a separate bowl, crack 2 large eggs and separate the whites from the yolks (you’ll only use the egg whites for this recipe).
Add ½ tsp of salt to the egg whites and whisk lightly. Gradually add 4 tsp of cornstarch and 4 tsp of all-purpose flour. Stir the mixture until it becomes smooth.
If the batter is too thin, add more flour and cornstarch in small increments until it thickens enough to coat the oyster mushrooms evenly.
Tip:
The batter should be thick enough to cling to the oyster mushrooms but not so thick that it becomes clumpy.
Coat the Oyster Mushrooms:
Add the marinated oyster mushrooms to the batter. Stir gently to ensure that each mushroom piece is fully coated with the batter.
Heat the Oil:
Pour 3-4 cups of vegetable oil into a deep pan or pot, ensuring there’s enough oil for deep frying. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
Tip:
Oil temperature is crucial for achieving a crispy texture. If the oil is too cool, the Oyster Mushrooms will absorb too much oil and become greasy. If too hot, they’ll burn on the outside without cooking through.
Fry the Oyster Mushrooms:
Carefully lower the battered oyster mushrooms into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until the oyster mushrooms turn golden brown and crispy. Use a slotted spoon or tongs to turn the oyster mushrooms halfway through cooking.
Tip:
Batch frying is key to maintaining the oil temperature. Frying too many oyster mushrooms at once can lower the oil temperature, resulting in soggy oyster mushrooms.
Drain and Serve:
Once fried, transfer the oyster mushrooms to a plate lined with paper towels to drain excess oil.
For serving, arrange lettuce leaves on a platter and place the fried oyster mushrooms on top. Garnish with red chili slices for a pop of color, if desired.
Tip:
This dish is best served immediately while the oyster mushrooms are still crispy.