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Chili Yuzu Enoki Mushroom Wings
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Chili Yuzu Enoki Mushroom Wings

30 minPara 2Nutri-Score B€€
de @shreyaskitchen212 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • enoki mushrooms (trimmed and separated into small bundles)Frutas y verduras400 g
  • cornstarch (for coating)Despensa60 g
  • all-purpose flourDespensa40 g
  • cold water (chilled)Otro80 ml
  • vegetable oil (for frying)Despensa500 ml
  • chili crispDespensa30 g
  • yuzu juice (freshly squeezed)Despensa20 ml
  • soy sauceDespensa15 ml
  • honeyDespensa15 g
  • garlic (minced)Frutas y verduras2 piezas
  • sesame seeds (toasted)Frutos secos y semillas5 g
  • scallion (thinly sliced)Frutas y verduras1 pieza
  • saltEspecias3 g

por ración

Nutrición

463kcal

Carbohidratos
39 g
Proteínas
7 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Cazo
  • Espumadera
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Prepare the enoki bundles

    • Trim the base of the enoki mushrooms and separate them into small wing-sized bundles.
    • Season the cornstarch and flour with salt and whisk in the cold water to make a thin batter.
    • Dip each enoki bundle in the batter, letting the excess drip off.
    Paso 1

  2. Fry the mushroom wings

    • Heat the vegetable oil in a saucepan to about 175 °C.
    • Fry the coated enoki bundles in batches until golden and crisp.
    • Drain on a cooling rack or paper towels.
    Paso 2

  3. Make the chili yuzu sauce

    • Whisk the chili crisp, yuzu juice, soy sauce, honey and minced garlic together in a bowl.
    Paso 3

  4. Toss and serve

    • Toss the hot mushroom wings in the chili yuzu sauce until well coated.
    • Scatter with toasted sesame seeds and sliced scallion.
    • Serve right away with a glass of sparkling apple yuzu drink.
    Paso 4
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