Crispy & Chewy Shiitake Mushroom Sweet and Sour Pork (Tangsu)
Crispy & Chewy Shiitake Mushroom Sweet and Sour Pork (Tangsu)
Easy Shiitake Mushroom Tangsu Recipe: A New World of Chewy Mushrooms
This recipe features shiitake mushrooms fried to a delightful crisp on the outside while retaining their signature chewy texture on the inside. Enjoy a homemade version of tangsu that rivals store-bought, perfect as a side dish or a savory snack with drinks.
Main Ingredients- 300g fresh shiitake mushrooms
Frying Batter- 150g potato starch
- 85-95ml cold water
- 45ml cooking oil
- 1 Tbsp beaten egg
Sweet and Sour Sauce- 3 Tbsp soy sauce
- 4.5 Tbsp sugar
- 4 Tbsp vinegar
- 1/2 tsp fresh ginger juice
- 300ml water
- A small amount of onion
- 1.5 Tbsp cornstarch
- 2 Tbsp water (for starch slurry)
- A small amount of carrot
- A small amount of green bell pepper
- 150g potato starch
- 85-95ml cold water
- 45ml cooking oil
- 1 Tbsp beaten egg
Sweet and Sour Sauce- 3 Tbsp soy sauce
- 4.5 Tbsp sugar
- 4 Tbsp vinegar
- 1/2 tsp fresh ginger juice
- 300ml water
- A small amount of onion
- 1.5 Tbsp cornstarch
- 2 Tbsp water (for starch slurry)
- A small amount of carrot
- A small amount of green bell pepper
Cooking Instructions
Step 1
First, trim the tough stems from the shiitake mushrooms. Slice the caps into bite-sized pieces, about 2 to 4 segments each. (Tip: Don’t discard the stems! Freeze them and use them later for making flavorful broths. You can also fry the stems if you prefer.)
Step 2
Now, let’s prepare the batter for frying. In a bowl, combine the potato starch, cold water, cooking oil, and beaten egg. Mix well until smooth and free of lumps.
Step 3
The batter consistency is key here. You want it thick enough to coat the shiitake mushrooms evenly. If the batter seems too stiff, add a little more water. If it’s too thin, add more potato starch until you achieve the desired coating consistency. (Tip: A batter that’s too thin might not stick well, while one that’s too thick can result in a heavy coating. Adjust carefully.)
Step 4
Coat the prepared shiitake mushroom pieces thoroughly with the batter. Heat about 2 inches of cooking oil in a pot to 170°C (340°F). Carefully add the battered mushrooms and deep-fry over medium heat for about 2 minutes and 30 seconds.
Step 5
Once lightly fried, remove the shiitake mushrooms from the oil using a slotted spoon or sieve to drain off excess oil. This initial fry helps create a crispier texture later.
Step 6
Increase the oil temperature to 200°C (390°F). Return the partially fried shiitake mushrooms to the hot oil and fry again over medium-high to high heat for about 1 to 1 minute and 30 seconds, or until golden brown and perfectly crispy. (Tip: Double-frying is the secret to achieving that wonderfully crisp exterior and tender interior.)
Step 7
Now, let’s make the delicious sweet and sour sauce. Thinly slice the onion, green bell pepper, and carrot into fine julienne strips for the sauce.
Step 8
In a saucepan, combine the soy sauce, sugar, vinegar, ginger juice, and 300ml of water. Bring to a simmer over medium heat. (Note: Any foam that rises to the surface is from the ginger juice and mushroom essence and is perfectly normal.)
Step 9
Once the sauce is bubbling, add the julienned onion, green bell pepper, and carrot. Continue to simmer for about 3 minutes and 30 seconds, allowing the vegetables to soften slightly.
Step 10
When the vegetables are tender, prepare a slurry by mixing the 1.5 Tbsp cornstarch with 2 Tbsp of cold water. Gradually pour this slurry into the simmering sauce while stirring continuously. Cook for about 30 seconds more until the sauce thickens to your desired consistency. (Tip: Taste the sauce and adjust the seasoning by adding more vinegar, sugar, or soy sauce to suit your preference.)
Step 11
Finally, pour the warm sweet and sour sauce generously over the crispy fried shiitake mushrooms. Your delicious Shiitake Mushroom Tangsu is ready to enjoy!
