Cuisine : Korean Street

Serves : 2

Prep time : 30 minutes 

Ingredients :

Honey Butter Glaze

• 3 tbsp butter
• 4 cloves of garlic, minced
• 3 tbsp fish sauce
• 1 tbsp white vinegar
• 1 ½ tsp sugar
• ½ tsp salt or to taste
• ½ tsp Kashmiri chilli powder
• 1 tsp chilli paste
• 1 tsp Sriracha
• ½ tsp cornflour in 2 tbsp water
• 1 tbsp honey
• 1 spring onion, diced

Batter Fried Oyster Mushrooms

• 200g Shroomery Oyster Mushrooms
• 3 tbsp yoghurt
• ½ tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp salt or to taste
• ¼ cup all-purpose flour
• ⅓ cup water
• ½ cup or so of all-purpose flour to coat the mushrooms

Instructions :

Prepare to fry the shrooms by heating a pot/wok/kadhai with about a cup of vegetable oil. Prep the batter by mixing all the ingredients. Wash the mushrooms gently, pat dry them with a towel, dip into the batter and coat with all purpose flour. Shake off the excess flour, assemble on a plate. When the oil is hot (180°C), fry them until golden-brown. Drain, transfer to a tissue lined plate. 

Prepare the glaze. In a pan melt butter over low-medium heat. Add the minced garlic, fry till fragrant. Lower the heat and add everything other than the sugar and slurry. Mix, add sugar and let it melt. Cook for half a minute then add the corn flour slurry. Cook till the sauce thickens, then whisk in the honey and chopped spring onions. Add 1-2 tbsp water if the gravy is thick

Toss the fried mushrooms in the glaze. Garnish with diced spring onions, white sesame and black sesame. Pull out a chilled pint from the refrigerator. Enjoy!