Fried Oyster Mushrooms In Shrimp Style

In most of the Fried Mushroom recipes I’ve tried, the bread crumbs coating separated and left me with a half-bald mushroom. Short research revealed that the best coating is the traditional one for schnitzel: a mixture of flour, batter, and a bread crumb coating. No shortcuts! When I tried it on the Skinny Pasta Shrimp recipe, my eyes lit up – the coating adhered to the mushrooms obediently.

The success stimulated my appetite, and I decided to apply the bread crumb recipe to Fried Oyster Mushrooms in Shrimp Style.

The result was perfect! I got a delicacy that is hard to resist: super crispy on the outside, soft on the inside with a bold sea flavor.

This excellent appetizer will finish in an instant.

Enjoy and let me know how it turned out ❣️😋

RECIPE

Fried Oyster Mushrooms In Shrimp Style

Crispy outside and soft inside; These fabulous mushrooms have a Bread crumb coating spiced with kelp powder and stick to the mushroom!

Serve with lemon wedges, aioli dressing, or mayonnaise with sriracha, a perfect appetizer that will be gone instantly.

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Servings 3

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Ingredients

  

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• ▢ 1 pack Oyster mushrooms
• ▢ oil for frying

Flour Mixture

• ▢ 2 Tablespoon all purpose flour
• ▢ 2 Tablespoon corn starch
• ▢ ¼ tsp kelp granules or a nori sheet, crumbled

Batter

• ▢ 3 Tablespoon chickpea flour
• ▢ ⅔ cup water to add gradually, till you get the desired consistency
• ▢ ½1 tsp apple cider vinegar
• ▢ 1 Tablespoon tahini or almond butter
• ▢ ¼ tsp chili powder
• ▢ ¼ tsp smoked paprika
• ▢ ½ tsp garlic powder
• ▢ ½ tsp salt by taste
• ▢ ½ tsp ground black pepper
• ▢ ½1 Tablespoon kelp granules or 2 nori sheet, crumbled
• ▢ ¼ tsp baking powder
• ▢ ¼ tsp baking soda

Bread Crumbs Coating

• ▢ 1 cup bread crumbs or breadsticks crumbs (grissini)
• ▢ ½ cup sesame seeds
• ▢ 1 tsp garlic powder
• ▢ 2 tsp kelp granules or a nori sheet, crumbled
• ▢ ⅛ tsp ground black pepper
• ▢ ¼ tsp chili powder
• ▢ ¼ tsp salt

For Serving

• ▢ lemon wedges, aioli dressing, mayo with sriracha, cold beer

Instructions

 

Flour Mixture

• In a small bowl, mix flour, cornstarch, and seaweed powder well.

Batter

• Mix chickpea flour, water, and vinegar well, add almond butter, and mix.
• Add all the other ingredients and mix well. If the mixture is thicker than the texture of a beaten egg, add water gradually, a little at a time.

Bread Crumbs Coating

• Mix well the breadcrumbs and sesame with seaweed powder and the rest of the spices in a bowl; Transfer to a plate.

Mushrooms

• Tear the mushrooms in half lengthwise.
• Dip the mushrooms in the flour coating, shaking off excess; Dip in the batter and shake off excess, roll in the crumb coating, and place on a plate.
• Heat canola or sunflower oil in a medium 24-26 cm skillet; the oil should reach about half the height of the mushrooms (no need to deep fry)
• Transfer 4-5 mushrooms to the hot oil and fry on both sides until nicely golden (about two minutes on each side). You can use tongs. Remove and place on paper towels to absorb excess fat, and repeat with the rest of the mushrooms.

For Servings

• Serve with a quarter of a lemon, aioli dressing (mayonnaise mixed with minced garlic and a drop of water), mayo mixed with sriracha sauce, and cold beer.

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