Crispy Fried Oyster Mushrooms with Soybean Paste Sauce

Name: Crispy Fried Oyster Mushrooms with Soybean Paste Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 15 piece oyster mushrooms; 2 cups tapioca starch; 3 clove garlic; 3 piece shallots; 1 piece mild red chili; 1 stalk spring onion; 2 tbsp soybean paste; 150 mL water; 1 tbsp Lee Kum Gee oyster sauce; 1 tbsp sugar; 2 cups cooking oil for frying

by Tham Jessica (@jessieinthekitchen)

5.0

From 1 rating

Prep Time

15min

Cook Time

20min

Total Time

35min

Asian Appetiser Snack Side Vegetarian

A delicious and crispy fried oyster mushroom dish served with a savory soybean paste sauce.

Ingredients

4 Servings

(1 serving = 1 plate)

15piece
oyster mushrooms
2cups
tapioca starch
3clove
garlic
3piece
shallots
1piece
mild red chili
1
stalk spring onion
2tbsp
soybean paste
150mL
water
1tbsp
Lee Kum Gee oyster sauce
1tbsp
sugar
2cups
cooking oil for frying

How to make Crispy Fried Oyster Mushrooms with Soybean Paste Sauce

Tear the mushrooms and give them a quick wash under running water. Gently squeeze out the excess water.
Coat the mushrooms in tapioca starch, piece by piece.
Heat up a wok with some cooking oil and deep-fry the mushrooms until golden brown. Remove from the oil.
Wait until the oil reaches the right temperature once more, put back the fried mushrooms in for an additional one to two minutes of double frying. Remove and place on the serving plate.
Reserve 3 tablespoons of oil in the wok and stir-fry the minced shallots and garlic until fragrant.
Add chili and soybean paste, stir fry until fragrant. Pour in water and bring it to a boil.
Add Lee Kum Gee oyster sauce and sugar and stir well. Bring to a boil again, then pour over the fried mushrooms.
Sprinkle with spring onion. The sauce should not be too thin or the mushrooms may end up soggy.