Buttered Mushrooms
Recipe Description
Delicious and easy recipe to try. Fragrance stir-fry curry leaves definitely arouses your appetite You will definetely not bored with this Butter Mushroom dish.
Ingredients
150 g | Eryngii mushrooms |
4 | Egg yolks, lightly beaten |
3 | Bird’s eye chilies, chopped |
3 | Dried chilies, cut into sections |
3 stalks | Curry leaves |
100 g | Butter, at room temperature |
Enough | Oil |
Ingredients A: batter
150 g | Plain flour |
20 g | Potato flour |
30 g | Rice flour |
15 g | Baking powder |
¼ tsp | Bicarbonate of soda |
½ tsp | Salt |
½ tsp | SERI-AJI® All Purpose Seasoning for Deep Frying |
1 tsp | Oil |
Enough | Water to make a runny batter |
Ingredients B: seasonings
½ tsp | TUMIX® Chicken Stock Seasoning |
1 tbsp | Sugar |
¼ tsp | Salt |
¼ tsp | AJI-SHIO® Flavoured Pepper |
Method
- Cut eryngii mushrooms into thick pieces.
- Mix batter ingredients (A) well in a mixing bowl and set aside to rest for 10 minutes.
- Heat enough oil in a wok. Coat mushroom pieces with batter (A) and deep-fry until golden and crispy. Dish out and put aside.
- Melt butter in a clean wok over medium low heat. Pour in egg yolks; allow to drip into the wok. Stir briskly while pouring until it forms bubbles. Pour this into a metal strainer to filter the oil.
- In another clean wok add 1 tbsp oil. Fry bird’s eye chillies, dried chillies and curry leaves until aromatic.
- Add seasonings (B) and put back the crispy mushrooms and egg shreds. Toss to combine over high heat briskly until well combined.
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
Seri-Aji® Multipurpose Seasoning Recipes
TUMIX® Chicken Stock Recipes