Saturday, July 4, 2015

073 - Crispy Enoki Mushroom!

Deep fried food is my love/hate kinda thing. I loved the fact that they’re crunchy and tasty, but I hated the fact that they tend to be greasy and fattening. But indulging on them once in a while is a-okay on my book!

Anyway, my friend introduced me to this dish at one of our favorite Chinese restaurant, and I’m forever hooked. Needless today, I managed to make a replica, which is also hell of a lot better!

Introducting, the CRISPY ENOKI MUSHROOM!

For 1 Serving, you will need;

·         1 pre-packed Enoki Mushroom (Approximately 50 grams)
·         1 Egg
·         100 ml Water
·         Oil for frying

For the breading
·         200 grams of Cornstarch
·         150 grams of All Purpose Flour
·         1 tsp of Garlic Powder
·         1 tsp of Onion Powder
·         1 tsp of Paprika Powder
·         1 tsp of Chili Powder
·         1 tsp of Salt
·         1 tsp of White Pepper
·         1 tsp of Black Pepper
·         2 tsp of Dried Parsley
·         ½ tsp of Mustard Powder (Optional)

Ready? Here We Go!

Step 1 – Cut off the root part of the Enoki, and proceed to tear the Enoki into small strand using your fingers. Set aside

Step 2 – Combine all the breading ingredients on a large bowl, mix to combine.

I love spices!

Step 3 – Crack your eggs, add the water and stir.

Step 4 – Set up your breading station, the order goes Eggbath – Breading – Oil. Meanwhile, heat up your oil on a medium-high heat for about 3 minutes, or until hot.

Step 5 – Dip your Enoki strands on the eggs, add it to the breading, and proceed to dip it into the oil. Deep fry for about 1-1,5 minutes, or until golden brown. Repeat.

Step 6 – Serve!

Get yourself a dipping sauce, preferably a mix of Asian inspired Sweet-Spicy Sauce and American Favorite Garlic Mayo. These tasted like HEAVEN!

You can even use this to top off a vegetarian sandwich. F yeah

Give this a try, you’ll love it




  1. Just made it yesteday and it was so good! Sempat ragu apa betul perlu maizena sebanyak itu, tapi ternyata memang menghabiskan cukup banyak tepung dan ngotorin minyak ya hahahaa... tapi enak banget, jadi mungkin next time akan bikin sekalian 2 pack. Thank you so much for the recipe!

    1. yep, tepungnya emang harus banyak, soalnya tekstur jamur nyerap cairan dengan mudah, sehingga tepungnya bisa langsung lengket! nyebelin sih, tapi enak bgt :)