Ingredients
200 gram enoki mushrooms
¾ cup white rice flour
¼ cup corn starch
½ cup flour
1 tbsp vegetable stock
1 tsp tumeric
1 pinch salt
1 pinch white pepper
350 mL water
400 mL vegetable oil
Directions
Step 1
Cut the stems off of the mushrooms then pull them apart in bunches and soak in water to clean .
200 gram enoki mushrooms
Step 2
Shake off the excess water then pat dry with paper towel and set aside .
Step 3
To a medium size bowl add rice flour corn starch plain flour vegetable stock salt white pepper and turmeric and whisk to combine
½ cup flour
¼ cup corn starch
¾ cup white rice flour
1 pinch white pepper
1 tbsp vegetable stock
1 pinch salt
1 tsp tumeric
Step 4
Slowly add Ice cold water and whisk together to avoid lumps . I added 350 ml but just check the batter . The consistency should be a little runny but not watery
350 mL water
Step 5
Heat vegetable oil in a pan for frying on medium high heat . Drop some batter in and if it floats to the top the oil is ready for frying
400 mL vegetable oil
Step 6
Dip some of the mushrooms in the batter to coat them then tap off the excess and put in the pan to fry moving them around to separate them if they get stuck together
Step 7
Once the mushrooms are golden remove from the pan and drain the oil off on paper towels
Step 8
Repeat until all the mushrooms are fried then serve with your favourite dip
