Crispy Chilli Mushrooms
Get ready to tantalize your taste buds with **Crispy Chilli Mushrooms**, the ultimate fusion appetizer that combines crunch, spice, and saucy goodness in every bite! This easy-to-make recipe features tender button mushrooms coated in a perfectly seasoned batter of all-purpose flour and cornstarch, deep-fried to golden, crispy perfection. The mushrooms are then tossed in a flavorful medley of garlic, green chillies, red chilli sauce, soy sauce, and tomato ketchup, creating a fiery coating that’s impossible to resist. Finished with fresh spring onions for a hint of freshness, these spicy, crispy mushrooms are an absolute crowd-pleaser. Perfect as a party starter, snack, or side dish, this quick and delectable recipe is a must-try for lovers of Indo-Chinese cuisine!
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Recipe Information
Ingredients
- 250 grams Button mushrooms
- 50 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 75 ml Water
- 250 ml Oil
- 3 pieces Garlic cloves
- 2 pieces Green chilli
- 2 tablespoons Red chilli sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Tomato ketchup
- 2 pieces Spring onions
Instructions
Clean and pat dry the button mushrooms. Cut them into halves or quarters depending on size.
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually add water and mix to form a smooth, thick batter.
Heat oil in a deep frying pan over medium heat.
Dip each mushroom piece in the batter to coat evenly, then carefully drop them into the hot oil. Fry in batches to not overcrowd the pan.
Fry the mushrooms until they turn golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
In another pan, add 1 tablespoon of oil and heat over medium flame.
Finely chop the garlic cloves and slice the green chillies and spring onions.
Add the chopped garlic to the heating pan and sauté until golden brown.
Stir in the sliced green chillies and the white part of the spring onions; sauté briefly.
Add red chilli sauce, soy sauce, and tomato ketchup to the pan. Mix well to combine.
Toss the fried mushrooms in the sauce mixture until well coated.
Garnish with the green part of the spring onions before serving.
Serve hot as an appetizer or side dish.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
