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Buttered Mushrooms

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
  1. Cut eryngii mushrooms into thick pieces.
  2. Mix batter ingredients (A) well in a mixing bowl and set aside to rest for 10 minutes.
  3. Heat enough oil in a wok. Coat mushroom pieces with batter (A) and deep-fry until golden and crispy. Dish out and put aside.
  4. 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.
  5. In another clean wok add 1 tbsp oil. Fry bird’s eye chillies, dried chillies and curry leaves until aromatic.
  6. Add seasonings (B) and put back the crispy mushrooms and egg shreds. Toss to combine over high heat briskly until well combined.

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