Crispy Shiitake Mushroom Tangsuyuk (Sweet and Sour)
Crispy Shiitake Mushroom Tangsuyuk (Sweet and Sour)
A Delicious and Healthy Shiitake Mushroom Tangsuyuk Recipe
Introducing Shiitake Mushroom Tangsuyuk, a delightful dish with a chewy texture and the unique umami of mushrooms. It’s a crowd-pleaser loved by all ages, perfect for serving guests. You’ll be amazed at how it rivals the taste of traditional meat Tangsuyuk!
Crispy Shiitake Mushroom Tangsuyuk Ingredients- 6-7 fresh shiitake mushrooms (choose large, plump ones)
- 5 cups frying powder (for a crispy coating)
- 500ml cooking oil (enough for deep frying)
- A little carrot (for color and texture)
- A little cucumber (for a refreshing crunch)
- A little bell pepper (for vibrant color)
Sweet and Sour Tangsuyuk Sauce- 3 Tbsp cornstarch (for thickening the sauce)
- 4 cups water (the base of the sauce)
- 1/2 Tbsp salt (to season)
- 1 Tbsp ginger juice (for aromatic flavor)
- 4 Tbsp apple cider vinegar (for the key sourness)
- 2 Tbsp soy sauce (for savory depth)
- 8 Tbsp brown sugar (to balance the sweetness)
- 3 Tbsp cornstarch (for thickening the sauce)
- 4 cups water (the base of the sauce)
- 1/2 Tbsp salt (to season)
- 1 Tbsp ginger juice (for aromatic flavor)
- 4 Tbsp apple cider vinegar (for the key sourness)
- 2 Tbsp soy sauce (for savory depth)
- 8 Tbsp brown sugar (to balance the sweetness)
Cooking Instructions
Step 1
Gently wipe the shiitake mushrooms clean with a damp paper towel to remove any dirt. Do not wash them under running water. Pat them thoroughly dry with a paper towel to ensure the batter adheres well and fries up crispy.
Step 2
You can save the tough stems of the shiitake mushrooms and use them to make broth or for stir-fry dishes. While they can be fried, they tend to be chewier and less tender than the caps.
Step 3
Prepare the vegetables for the sauce by washing them and cutting them into bite-sized pieces, approximately 1.5cm x 1.5cm cubes. These colorful vegetables will add visual appeal and a pleasant crunch to the finished dish.
Step 4
In a pot, combine all sauce ingredients except the cornstarch: 4 cups of water, 1/2 Tbsp salt, 1 Tbsp ginger juice, 4 Tbsp apple cider vinegar, 2 Tbsp soy sauce, and 8 Tbsp brown sugar. Stir well until the sugar is dissolved. Mixing these beforehand prevents lumps when cooking.
Step 5
Cut the prepared shiitake mushroom caps into large, bite-sized pieces, about 3-4 cm. If you cut them too small, they might lose too much moisture during frying and become less chewy.
Step 6
Place 1 cup of frying powder into a large plastic bag. Add the sliced shiitake mushrooms and close the bag, then shake gently. This will evenly coat the mushrooms with a light layer of batter. A thin coating is preferable to prevent sogginess.
Step 7
In a separate bowl, mix the remaining 4 cups of frying powder with 4 cups of cold water until smooth, creating the batter. The batter should be thick enough to coat the mushrooms well, but not too runny. Dip the batter-coated mushrooms into this mixture, ensuring they are fully coated for frying.
Step 8
Heat about 500ml of cooking oil in a deep pan to 175°C (350°F). Carefully add the coated shiitake mushrooms and fry until golden brown, about 2-3 minutes. Remove them with a slotted spoon and let them drain on a wire rack for about 5 minutes. This ‘double-frying’ technique ensures a crispy exterior and a tender interior. For extra crispiness, you can re-fry them in hot oil (180-190°C or 360-375°F) for about 1 minute.
Step 9
Bring the prepared sauce mixture (from step 3) to a boil. Add the chopped carrots, cucumber, and bell peppers. Cook for a short time to keep them crisp-tender.
Step 10
Once the sauce is boiling, prepare the thickening slurry by mixing 3 Tbsp cornstarch with 6 Tbsp water in a small bowl until smooth. Gradually pour this slurry into the boiling sauce while stirring continuously until the sauce thickens to your desired consistency. Add the slurry slowly, checking the consistency as you go.
Step 11
Taste the finished sauce and adjust the seasoning to your preference. Add more sugar for sweetness, vinegar for tanginess, or salt for savoriness. Find your perfect balance of sweet and sour!
Step 12
Serve the crispy shiitake mushroom Tangsuyuk by dipping it generously into the warm sauce. Enjoy the delightful contrast between the crispy coating and the chewy mushrooms! For more detailed recipes and tips, please refer to the blog link below.
