Vegetarian Salt and Pepper Squid
Satisfy your cravings for a crispy, flavorful treat with this unique twist on a classic: Vegetarian Salt and Pepper Squid. Perfectly replicating the texture of tender squid, king oyster mushrooms are sliced into thick rings and coated in a well-seasoned blend of rice flour, cornstarch, and Chinese five-spice, then fried to golden perfection. Aromatic garlic, green onions, and a hint of red chili elevate the dish with a fragrant and slightly spicy kick. Ready in just 35 minutes, this plant-based take on salt and pepper squid is an irresistible appetizer or side dish that’s crispy, savory, and bursting with umami. Serve hot and garnish with extra green onions or chilies for a truly indulgent, crowd-pleasing delight!
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Recipe Information
Ingredients
- 400 grams king oyster mushrooms
- 100 grams rice flour
- 50 grams cornstarch
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- 500 milliliters vegetable oil
- 2 stalks green onions
- 1 red chili
- 3 cloves garlic
Instructions
Clean the king oyster mushrooms with a damp cloth and slice them into thick rings approximately 1 cm thick, discarding the ends.
In a large mixing bowl, combine rice flour, cornstarch, sea salt, black pepper, white pepper, and Chinese five-spice powder.
In a large deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
While the oil is heating, finely chop the green onions, red chili, and garlic and set aside.
Dredge each mushroom slice in the flour mixture, ensuring an even coating, and shake off any excess.
Carefully place a few coated mushroom slices into the hot oil, frying in batches to avoid overcrowding, and cook for about 2-3 minutes until golden brown and crispy.
Transfer the fried mushroom slices to a paper towel-lined plate to drain off excess oil.
Once all the mushroom slices are fried, carefully remove most of the oil from the pan, leaving about 2 tablespoons.
Lower the heat to medium, and add the chopped garlic, green onions, and red chili to the pan, sautéing for 1-2 minutes until fragrant.
Return the fried mushroom slices to the pan, tossing them with the sautéed aromatics to coat evenly and heat through.
Serve the Vegetarian Salt and Pepper 'Squid' immediately as an appetizer or a side dish, garnished with additional chopped green onions or fresh chili slices if desired.
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.4 g | 571% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 7.1 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1623 mg | 35% | |
*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.
