45min 4 ppl
Vegan Thai Fried Oyster Mushrooms
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 26g
Fats 16g
About this dish
Thick strips of oyster mushroom fried until the edges turn brittle, tossed with garlic fried separately to a deep crisp gold — the same textural contrast as pla tod kratiem, built entirely on mushrooms.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Oyster mushroomstorn into thick strips500 g
- Garlic clovesthinly sliced10 clove
- Coriandersmall bunch, chopped, for serving1
Dried Goods
- Rice flour100 g
- Tapioca Starch50 g
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor deep-frying1 l
Utensils
- Frying pan
- Large saucepan
- Wire rack
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Season the mushroom strips with the white pepper and light soy sauce, and set aside for 10 minutes.
Approx. 10 minutes
2
Heat 3 tablespoons of the vegetable oil in a small frying pan over medium heat and fry the garlic slices for 3 minutes, stirring constantly, until deep golden and crisp. Lift out with a slotted spoon onto kitchen paper.
Approx. 6 minutes
3
In a shallow dish, whisk together the rice flour and tapioca starch.
Approx. 3 minutes
4
Heat the remaining vegetable oil in a large saucepan to 175°C.
Approx. 8 minutes
5
Toss the mushroom strips through the flour mix until evenly coated, shaking off any excess.
Approx. 5 minutes
6
Fry the mushrooms in batches for 3 minutes, turning once, until golden and crisp.
Approx. 8 minutes
7
Lift onto a wire rack to drain.
Approx. 3 minutes
8
Pile the fried mushrooms onto a plate, scatter over the crispy garlic and coriander, and serve at once.
Approx. 3 minutes
