Description
These crispy bundles of mushrooms bound with nori strips pair perfectly with a homemade spicy mayo.
Ingredients
Scale
For the batter:
- 1/4 cup flour
- 3 tbsp cornstarch
- 3/4 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1 cup water
For the sauce:
- 1 cup mayonnaise
- 1/4 cup sriracha
- 1 tsp sesame oil
For the mushrooms:
- 1 qt non-GMO canola oil
- 1–2 nori pieces, cut into long thin strips
- 1–2 lb local mushrooms (we used seafood mushrooms)
- 1/4 cup green onions for garnish
- 1 tbsp sesame seeds for garnish
Instructions
For the batter:
- In a large bowl, mix together the batter ingredients until a thin batter is formed and set aside.
For the sauce:
- In a small bowl mix together all the sauce ingredients and then set aside.
For the mushrooms:
- Firstly, in a large pot or fryer, heat 1 quart of canola oil to 350 degrees. While your oil is heating up, start making your mushroom bundles.
- Cut the nori into long thin strips and then piece together some small bundles of mushrooms. Then take a thin piece of nori and wrap around the base of the mushroom bundles to secure them like a little bouquet. Wet the end of the nori with a little bit of water so it sticks.
- Dip each bundle of mushrooms into the batter and deep-fry in oil until golden and crispy. At last, garnish with fresh green onion and sesame seeds. Then serve immediately with spicy dipping sauce.