Crispy Enoki Mushrooms with Spicy Mayo
Ingredients
- 400 g Enoki mushrooms
- 150 g tempura flour (egg-free)
- 200 ml iced water
- 1/2 tsp sweet paprika powder
- 1/2 tsp garlic powder
- Vegetable oil for frying
Spicy mayo
- 3 tbsp vegan mayonnaise
- 2-3 tsp hot Sriracha sauce
Garnish
- 1 green onion, finely chopped
Preparation
Whisk together tempura flour, water, paprika powder and garlic powder in a medium-sized mixing bowl until smooth.
Cut off the bottom part of the Enoki mushrooms and separate them into smaller bunches.
Pick up the bunches one at a time with chopsticks, dip in the tempura mixture, let excess drip off, then fry in hot oil until golden. Fry in small batches to prevent sticking.
Place the golden mushrooms on paper towel to drain excess oil.
Mix the spicy mayo ingredients in a small bowl and serve the mushrooms with a sprinkle of green onions while hot.
