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Chili Yuzu Enoki Mushroom Wings
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Chili Yuzu Enoki Mushroom Wings

30 minPorcje: 2Nutri-Score B€€
od @shreyaskitchen212 importówugotowano 0 razy
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Składniki

2 osoby
  • enoki mushrooms (trimmed and separated into small bundles)Warzywa i owoce400 g
  • cornstarch (for coating)Spiżarnia60 g
  • all-purpose flourSpiżarnia40 g
  • cold water (chilled)Inne80 ml
  • vegetable oil (for frying)Spiżarnia500 ml
  • chili crispSpiżarnia30 g
  • yuzu juice (freshly squeezed)Spiżarnia20 ml
  • soy sauceSpiżarnia15 ml
  • honeySpiżarnia15 g
  • garlic (minced)Warzywa i owoce2 kawałki
  • sesame seeds (toasted)Orzechy i nasiona5 g
  • scallion (thinly sliced)Warzywa i owoce1 kawałek
  • saltPrzyprawy3 g

na porcję

Wartości odżywcze

463kcal

Węglowodany
39 g
Białko
7 g
Tłuszcz
31 g
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Przybory

  • Miska ×2
  • Rondel
  • Łyżka cedzakowa
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Make the chili yuzu sauce

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