(THE STAR/ASIA NEWS NETWORK) - Eryngii mushrooms, also known as King Trumpet or king oyster mushrooms, are meaty and low in calories.
CRISPY ERYNGII MUSHROOMS WITH CHILLI MANGO SAUCE
INGREDIENTS
3 pieces fresh eryngii mushrooms, cut into bite-sized pieces
1 egg white, slightly beaten
Adequate plain flour for tossing
Toasted black sesame seeds
Batter
80g plain flour
50g rice flour
1 Tbs custard powder
1 Tbs cornflour
½ tsp baking powder
½ tsp pepper
200ml water
1 Tbs corn oil
Dipping sauce - mixed
3 bird's eye chillies, finely chopped and seeds removed
1 ripe mango flesh blended into a paste
1 Tbs fish sauce
2 Tbs chilli sauce
2-2½ Tbs soft brown sugar or to taste
1½ Tbs lemon juice
1 Tbs thick coconut milk
METHOD
1. Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.
2. Coat mushroom pieces with egg white then with some plain flour. Lastly put mushrooms into the batter.
3. Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.
4. Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve, sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.
SALTED EGG YOLK WITH KING OYSTER MUSHROOMS
INGREDIENTS
3 salted egg yolks
200g eryngii
1 egg, lightly beaten
2 Tbs butter
1 Tbs sesame oil
2 stalks curry leaves
3 bird's eye chillies, chopped
Batter (A) - combined
70 g potato starch
30 g cornflour
½ tsp baking powder
½ tsp pepper
Seasoning (B)
1-2 Tbs castor sugar
½ tsp pepper
½ tsp chicken stock powder
¼ tsp ground black pepper
Garnishing
Chopped red chilli
METHOD
1. Steam salted egg yolks over medium heat for 10 to 15 minutes till cooked. Remove and mash with a fork into a fine paste.
2. Cut mushrooms into medium-sized chunks. Coat the mushroom pieces in the beaten egg, then dip each piece in the combined batter ingredients and deep-fry in hot oil over medium high heat till crispy and golden.
3. Heat 2 Tbs butter and sesame oil in a clean wok. Add bird's eye chillies and curry leaves. Fry till fragrant then stir in mashed salted egg yolks. Keep stirring till bubbles appear. Add pre-fried mushrooms followed by seasoning to mix. Toss and fry briskly to combine. Once done, dish out and sprinkle with some chopped red chilli.
STIR-FRIED MUSHROOMS WITH CRISPY GARLIC
INGREDIENTS
4 pieces eryngii
1 Tbs chopped garlic
1 Tbs chopped sweet mustard (sweet choy poe)
1 tsp ginger slices
1 Tbs diced red capsicum
1 Tbs diced green capsicum
Seasoning
1 tsp sesame oil
⅛ tsp pepper
½ tsp chicken stock powder
3 Tbs water
METHOD
1. Wash eryngii mushrooms well. Cut into slices on the slant.
2. Heat adequate oil in a wok and deep-fry garlic till golden and crispy. Dish out and set aside. Add the choy poe to the remaining hot oil and deep-fry till crispy. Dish out and set aside.
3. Heat a saucepan till hot and add 1 Tbs of oil. Add mushrooms; stir-fry over high heat till just done. Add ginger, both capsicums and stir in seasoning to mix.
4. Toss and fry briskly, then add the pre-fried garlic and choy poe. Mix till well combined. Dish out and serve immediately.
