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Chili Yuzu Enoki Mushroom Wings
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Chili Yuzu Enoki Mushroom Wings

30 minServes 2Nutri-Score B€€
from @shreyaskitchen212 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • enoki mushrooms (trimmed and separated into small bundles)Produce400 g
  • cornstarch (for coating)Pantry60 g
  • all-purpose flourPantry40 g
  • cold water (chilled)Other80 ml
  • vegetable oil (for frying)Pantry500 ml
  • chili crispPantry30 g
  • yuzu juice (freshly squeezed)Pantry20 ml
  • soy saucePantry15 ml
  • honeyPantry15 g
  • garlic (minced)Produce2 pieces
  • sesame seeds (toasted)Nuts & seeds5 g
  • scallion (thinly sliced)Produce1 piece
  • saltSpices3 g

per serving

Nutrition

463kcal

Carbs
39 g
Proteins
7 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Slotted spoon
  • Cooling rack

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the chili yuzu sauce

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