Thai Style Fried Mushrooms with Chili Sauce
Crispy fried mushrooms tossed in a spicy, tangy Thai chili sauce—a perfect snack or side bursting with flavor.
Ingredients
For the Mushrooms:
- 250 g mushrooms oyster or button, cleaned and halved
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ cup water adjust as needed
- Vegetable oil for frying
For the Chili Sauce:
- 2 tbsp Thai chili paste Nam Prik Pao
- 1 tbsp soy sauce
- 1 tbsp fish sauce optional
- 1 tbsp lime juice
- 1 tsp sugar adjust to taste
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 small red chili sliced (optional, for extra heat)
- 1 tbsp vegetable oil
Garnish:
- Fresh cilantro leaves
- Sesame seeds
Instructions
1. Prepare the Mushrooms:
- Pat the mushrooms dry with a paper towel.
- In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder. Add water gradually to form a smooth batter.
2. Fry the Mushrooms:
- Heat oil in a deep pan or wok to 180°C (350°F).
- Dip mushrooms in the batter and coat evenly. Fry in batches until golden brown and crispy. Drain on paper towels.
3. Make the Chili Sauce:
- Heat oil in a pan. Sauté garlic and ginger until fragrant.
- Add Thai chili paste, soy sauce, fish sauce, lime juice, and sugar. Stir until well combined. Adjust seasoning to taste.
4. Toss and Serve:
- Toss the fried mushrooms in the chili sauce until coated.
- Transfer to a serving plate, garnish with cilantro and sesame seeds, and serve immediately.
Notes
- For a vegan version, omit the fish sauce and use plant-based substitutes.
- Adjust the sauce consistency with a splash of water if needed.
