Salt and pepper chilli oyster mushrooms with spring onions and chilli dipping sauce

A simple scattering of spring onions can transform a dish entirely

Method

Combine the flour, cornflour, pepper, salt and chilli flakes in a bowl, then mix to evenly distribute the spices. Set aside.

Take the oyster mushrooms and brush any dirt off them. Using a small, sharp knife, slice them in half across, so each one becomes two mini tree-like stumps. Next, cut a grid into them without cutting all the way through, leaving roughly half a centimetre intact at the base. Bring a saucepan of water to the boil, blanch the mushrooms for two minutes and then remove to a plate. Add a couple of centimetres of vegetable oil to a wok and use the handle of a wooden spoon to check it’s hot enough by holding it in the oil. If the oil sizzles around it, it’s ready. Dip each oyster mushroom in the flour mixture, gently flaying out the pieces so the flour can coat them. Drop them into the oil and cook until browned. Remove with a slotted spoon and place on kitchen roll until all of them are done. Place the mushrooms on a serving plate and serve with chopped spring onions scattered all over. Make the dipping sauce by simply whisking the chilli sauce, soy sauce, mirin and sesame oil together. Add a few black sesame seeds over the top and then serve.