
RECIPES

Mushroom and Kangkung Fritters

Main
1 packet
maitake mushrooms, trimmed
1 packet
shimeji mushrooms, trimmed
1 bunch
water spinach (kangkung), cut into segments
For the batter
1
egg yolk
200ml
iced water
100g
all-purpose flour
40g
corn or rice flour
Sauce
3 tbsp
Thai chilli sauce, mixed with
1 tbsp
lime juice or to taste
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To prepare batterLightly mix the ingredients together and don’t worry if it’s a bit lumpy.
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To deep fryHeat the oil to 180C. Dust the mushrooms and kangkung with flour, dip in the batter and fry in hot oil for about 2 minutes. Drain well on paper towel.
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To serveServe fritters immediately with the sauce.