Kingly mushrooms
Eryngii mushrooms, also known as King Trumpet or king oyster mushrooms, are meaty and low in calories.
CRISPY ERYNGII MUSHROOMS WITH CHILLI MANGO SAUCE
3 pieces fresh eryngii mushrooms, cut into bitesized pieces
1 egg white, slightly beaten
Adequate plain flour for tossing
Batter
80g plain flour
50g rice flour
1 tbsp custard powder
1 tbsp cornflour
1/2 tsp baking powder
1/2 tsp pepper
1 tbsp corn oil
200ml water
Dipping sauce – mixed
3 bird’s eye chillies, finely chopped and seeds removed
1 ripe mango flesh blended into a paste
1 tbsp fish sauce
2 tbsp chilli sauce
2-2½ tbsp soft brown sugar or to taste
1½ tbsp lemon juice
1 tbsp thick coconut milk Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.
Coat mushroom pieces with egg white then with some plain flour. Lastly put mushrooms into the batter.
Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.
Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.