200g/7oz hen of the wood’s mushrooms (maitake mushrooms)
20g/1oz kombu seaweed
4 whole shallots, thinly sliced
3 tsp salt
120g/4½oz plain flour
60g/2¼oz corn flour
60g/2¼oz tapioca flour
1 tsp baking powder
1 tsp garlic powder
1 tsp paprika
200g/7oz coconut cream
1 lemon, juiced
vegetable oil, to deep fry
Break the mushrooms into small bite sized pieces. Place in a bowl to one side.
In a large saucepan put 1 litre/1¾ pint water, kombu, shallots, and 2 tsp of salt. Place on high heat and bring up to a simmer.
Put the mushroom pieces into the simmering liquid and poach for 5 minutes. Ensure the stock stays on a simmer and never boils as this will break the mushrooms apart.
After 5 minutes scoop the mushrooms out of the liquid and place in a colander to drain.
In a clean bowl combine the plain flour, corn flour, tapioca flour, baking powder, 1 tsp salt, garlic powder and paprika. Mix with a whisk to ensure it is fully combined. Place to one side.
In a separate clean bowl place the coconut cream and lemon juice. Mix to incorporate then set aside.
Place the drained mushrooms into the dry ingredient and coat thoroughly. Dust off the excess flour and place into the coconut mixture. Ensure that each piece is covered then transfer back into the dry ingredients. Toss the bowl to allow the mushroom pieces to coat evenly and form a crumb like exterior. Remove the bites from the dry mix and shake off any excess flour.
To fry, half fill a medium saucepan with oil and place over medium high heat. Heat to roughly 190C (a cube of bread should turn golden in roughly 2 minutes when the oil is hot). CAUTION: hot oil can be dangerous. Do not leave unattended.
Place the bites into the oil and fry for 6–8 minutes or until they turn golden brown. Once brown and crispy, use a slotted spoon and remove from the oil. Place in a bowl and toss with salt and pepper.
Serve immediately with sriracha and a squeeze of lime.
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