SWEET KOREAN FRIED MUSHROOMS
INGREDIENTS
Mushrooms:
150g oyster mushrooms
100g cornflour
50g plain flour
1 tsp garlic granules
1 tsp onion granules
1 tsp smoked paprika
1/4 tsp ground white pepper
1/4 tsp salt
1 cup almond milk
1 tbsp cider vinegar
Sauce:
2 tablespoons honey or agave syrup
1 tbsp dark soy sauce
1 tbsp gochujang paste
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar (or cider vinegar)
1 tbsp minced garlic
1 tbsp minced ginger
1/4 tsp ground white pepper
Sunflower oil for shallow frying
METHOD
1. Add almond milk and cider vinegar to a bowl. Set aside for 5-10 mins.
2. Add cornflour, plain flour, garlic and onion granules, smoked paprika, pepper and salt to a bowl. Whisk together to combine.
3. Add sunflower oil to a frying pan, enough to shallow fry the mushrooms. Bring to a high heat.
4. To coat the mushrooms, dip into the milk mixture and then coat in seasoned flour. Repeat for all mushrooms.
5. Fry mushrooms for 3-5 mins on each side or until golden brown. Transfer to kitchen towel and rack to soak up any excess oil.
6. Add all sauce ingredients to a saucepan and bring to a simmer. Stir frequently. Cook until the sauce thickens slightly.
7. Add fried mushrooms to sauce and carefully fold until all mushrooms are coated in the sauce.
8. Serve immediately!