Vegan Crispy Enoki Mushrooms with Amba Mayo
Looking for a delicious vegan side dish or snack? Try this crispy enoki mushroom recipe with amba mayo, a tangy and spicy Middle Eastern condiment made from pickled mangoes. Fried until golden brown and paired with bold seasonings, this dish is easy to make and perfect for exploring the flavors of East Asian and Middle Eastern cuisines.
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Servings: 2 -4 servings
Ingredients
- 200 g Enoki mushrooms
- 75 g all-purpose flour
- 1 tsp baking powder
- 3 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp Aleppo chili or other mild chili flakes
- black pepper to taste
- 175 ml more as needed iced water
- Flaky sea salt to sprinkle on top after frying
- Vegetable oil for frying
Amba Mayo:
- 5 tbsp vegan mayonnaise
- 3-4 tbsp Amba - pickled green mango, you can also use sriracha sauce instead
- Aleppo chili - or other mild chili flakes & salt to taste
Garnish (optional):
- 1 green onion - finely chopped
Instructions
- In a medium sized mixing bowl, whisk together flour, baking powder, corn starch, salt and all seasoning. Then slowly whisk in the water until you have a smooth batter with no lumps. Adjust with more water if needed depending on the flour you’re using.
- Cut off the bottom part of the Enoki mushrooms and separate them into smaller bunches.
- Heat oil (2 cm / 1 inch) in a pan or pot with high sides over medium high heat until it reaches 170 - 180 C / 338 - 356 F.
- Pick up the bunches one at a time with chopsticks and dip in the batter, let excess batter drip off then fry in the oil until golden brown. Fry in small batches to avoid the Enoki mushrooms sticking together in the pan.
- When golden brown and crispy, place the mushrooms on paper towels to let excess oil drip off.
- Blend ingredients for the Amba mayo until smooth.
- Serve the Enoki mushrooms immediately while hot and crispy (sprinkle some green onions on top before serving if you like).
Equipment
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