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Crispy Fried Oyster Mushrooms with Soybean Paste Sauce recipe

Crispy Fried Oyster Mushrooms with Soybean Paste Sauce

by Tham Jessica (@jessieinthekitchen)
5.0
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From 1 rating
Prep Time
15min
Cook Time
20min
Total Time
35min

A delicious and crispy fried oyster mushroom dish served with a savory soybean paste sauce.

Ingredients

4 Servings
(1 serving = 1 plate)
  • 15piece
    oyster mushrooms
  • 2cups
    tapioca starch
  • 3clove
    garlic
  • 3piece
    shallots
  • 1piece
    mild red chili
  • 1
    stalk spring onion
  • 2tbsp
    soybean paste
  • 150mL
    water
  • 1tbsp
    Lee Kum Gee oyster sauce
  • 1tbsp
    sugar
  • 2cups
    cooking oil for frying

How to make Crispy Fried Oyster Mushrooms with Soybean Paste Sauce

  1. Tear the mushrooms and give them a quick wash under running water. Gently squeeze out the excess water.

  2. Coat the mushrooms in tapioca starch, piece by piece.

  3. Heat up a wok with some cooking oil and deep-fry the mushrooms until golden brown. Remove from the oil.

  4. Wait until the oil reaches the right temperature once more, put back the fried mushrooms in for an additional one to two minutes of double frying. Remove and place on the serving plate.

  5. Reserve 3 tablespoons of oil in the wok and stir-fry the minced shallots and garlic until fragrant.

  6. Add chili and soybean paste, stir fry until fragrant. Pour in water and bring it to a boil.

  7. Add Lee Kum Gee oyster sauce and sugar and stir well. Bring to a boil again, then pour over the fried mushrooms.

  8. Sprinkle with spring onion. The sauce should not be too thin or the mushrooms may end up soggy.

Tips & Tricks

  1. Ensure the oil is hot enough before frying the mushrooms to achieve a crispy texture.

  2. Double frying the mushrooms helps to make them extra crispy.

Reviews

5.0
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From 1 rating
s

seriouseats

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Thanks for sharing.

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Recipe by

Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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