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Chili Yuzu Enoki Mushroom Wings
Plat

Chili Yuzu Enoki Mushroom Wings

30 minPour 2Nutri-Score B€€
par @shreyaskitchen212 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • enoki mushrooms (trimmed and separated into small bundles)Fruits et légumes400 g
  • cornstarch (for coating)Épicerie60 g
  • all-purpose flourÉpicerie40 g
  • cold water (chilled)Autres80 ml
  • vegetable oil (for frying)Épicerie500 ml
  • chili crispÉpicerie30 g
  • yuzu juice (freshly squeezed)Épicerie20 ml
  • soy sauceÉpicerie15 ml
  • honeyÉpicerie15 g
  • garlic (minced)Fruits et légumes2 morceaux
  • sesame seeds (toasted)Fruits à coque et graines5 g
  • scallion (thinly sliced)Fruits et légumes1 morceau
  • saltÉpices3 g

par portion

Nutrition

463kcal

Glucides
39 g
Protéines
7 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Casserole
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Make the chili yuzu sauce

    • Whisk the chili crisp, yuzu juice, soy sauce, honey and minced garlic together in a bowl.
    Étape 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.
    Étape 4
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