Shiitake Mushroom Sweet Potato Starch Crispy Tangsuyuk
Shiitake Mushroom Sweet Potato Starch Crispy Tangsuyuk
Crispy and Chewy Shiitake Mushroom Sweet Potato Starch Tangsuyuk: The Perfect Appetizer, Party Dish, and Bar Snack!
Crispy on the outside, chewy on the inside! Elevate your special occasions with these luxurious Shiitake Mushroom Sweet Potato Starch Tangsuyuk. They are perfect for home parties or as a delightful snack to enjoy with friends.
Ingredients- 500g shiitake mushrooms
- 2 Tbsp sweet potato starch (or glutinous rice flour)
- 2 Tbsp frying powder (tempura flour)
- Water (for batter, cold water)
- Pinch of salt
- Pinch of pepper
- Generous amount of cooking oil (for deep-frying)
Cooking Instructions
Step 1
Prepare the shiitake mushrooms by cutting them into 3-4 pieces each, depending on their size. Trim off the tough stem ends with scissors. Gently wipe away any dirt or debris from the mushroom caps using a kitchen towel. Avoid washing with water, as it can diminish their flavor; it’s best to clean them while dry.
Step 2
Place the prepared shiitake mushrooms into a clean resealable plastic bag. Add 2 tablespoons of sweet potato starch. Seal the bag, leaving some air inside to puff it up slightly. Gently shake the bag to evenly coat all the mushrooms with a thin layer of starch. This coating helps create a chewy texture and prevents excess moisture.
Step 3
In a bowl, combine the sweet potato starch and frying powder. Gradually add cold water while mixing to create a batter. The ratio of water to powder can vary by brand, so refer to the instructions on your frying powder package to achieve the right consistency. The batter should be thick but pourable, not too runny or too stiff. Season the batter with a pinch of salt and pepper.
Step 4
Heat a generous amount of cooking oil in a deep pot or wok to about 170°C (340°F). Carefully add the starch-coated shiitake mushrooms to the hot oil, a few at a time to avoid overcrowding. Fry for approximately 4-5 minutes, or until the mushrooms are golden brown and crispy. Deep-frying at home with fresh oil results in a superior, nutty flavor compared to store-bought versions.
Step 5
Once golden and crispy, remove the fried mushrooms from the oil using a slotted spoon or spider strainer. Place them on a wire rack or a plate lined with paper towels to drain any excess oil. The contrast between the crispy exterior and the chewy interior is delightful. While they can be a bit indulgent in terms of calories, they make for a fantastic occasional treat or special event dish.
Step 6
After thoroughly draining the oil, arrange the crispy shiitake mushroom tangsuyuk attractively on a serving plate. Handle them gently to ensure the coating remains intact.
Step 7
These shiitake mushroom fritters are relatively easy to prepare, making them accessible for anyone. For an extra special touch, you can serve them with a sweet and sour tangsuyuk sauce, transforming them into a delightful mushroom tangsuyuk dish. Feel free to prepare your favorite dipping sauce.
Step 8
The irresistible chewy and crispy texture will have you reaching for more! You’ll find yourself amazed as the plate empties quickly. Why not try making these delicious Shiitake Mushroom Sweet Potato Starch Tangsuyuk this weekend with your loved ones?
