Chewy and Savory King Oyster Mushroom Pancakes (Temple Style)
Chewy and Savory King Oyster Mushroom Pancakes (Temple Style)
Healthy King Oyster Mushroom Pancakes Highlighting Mushroom’s Natural Flavor
Introducing delicious and chewy King Oyster Mushroom Pancakes. This temple-style recipe uses rice flour and starch instead of the usual egg batter, allowing you to deeply savor the mushroom’s natural, rich flavor. These pancakes are perfect as a side dish for meals or as a delightful, healthy snack.
Main Ingredients- 3 King Oyster Mushrooms (medium size)
- 4-5 Tbsp Rice Flour (for coating)
- 1 Tbsp Starch (for crispiness)
- Pinch of Salt (for seasoning)
Cooking Instructions
Step 1
1. Prepare the King Oyster Mushrooms: Wash the mushrooms thoroughly, pat them dry, and slice them into manageable pieces (about 0.5-1 cm thick). Avoid slicing them too thinly, as they might break apart during cooking.
Step 2
2. Blanch the Mushrooms and Drain: Bring a pot of water to a boil. Add the sliced mushrooms and blanch for 1-2 minutes. This step will make the mushrooms chewier and remove any impurities. Immediately rinse the blanched mushrooms under cold water to cool them down, then pat them completely dry with paper towels. Any remaining moisture will prevent the rice flour coating from adhering well.
Step 3
3. Season the Mushrooms: Lightly sprinkle salt over the dried mushrooms and toss gently to season. This enhances the mushrooms’ natural umami flavor and ensures they are well-seasoned throughout.
Step 4
4. Coat the Mushrooms with Rice Flour: Sprinkle the seasoned mushrooms generously with rice flour (for coating) and toss to coat evenly. Gently rub the mushrooms with your hands to ensure the flour adheres to the surface. Lightly shake off any excess flour.
Step 5
5. Make the Batter: In a bowl, combine 2 Tbsp of rice flour and 1 Tbsp of starch. Gradually add water while stirring until you achieve a smooth batter. The batter should not be too runny; it should be thick enough to lightly coat the rice-flour-dusted mushrooms when dipping. Aim for a consistency slightly thinner than pancake batter.
Step 6
6. Pan-fry the Pancakes: Heat a generous amount of oil in a pan over medium-low heat. Dip each coated mushroom piece lightly into the batter and place it in the hot pan. Cook until both sides are golden brown and crispy. Be careful not to let the batter become too thick on the mushrooms, and adjust the heat as needed to prevent burning. This will result in perfectly delicious pancakes.
