Korean Temple Food Week
Recipes
Side dishes
Deep-fried
Deep-Frying
· 10 Shiitake Mushrooms
· 3 King Oyster Mushrooms
· 10 Button Mushrooms
· 300g Oyster Mushrooms
· 2C Glutinous Rice Powder
· 2C Flour
· 2C Starch Powder
· ½ Red Paprika, ½ Yellow Paprika, ½ Green Paprika
· 5 Ice Cubes
· Cooking Oil
· Red Chili Paste-based Seasoning (2T Red Chili Paste 3T Grain Syrup 2T Green Plum Extract)
· Naturally Brewed Soy Sauce-based Seasoning (2T Naturally Brewed Soy Sauce 3T Sugar-preserved Yuzu 2T Green Plum Extract)
· 50g Roasted Peanuts
· Black Sesame Seeds
Cut mushrooms into good pieces and marinade in the Naturally Brewed Soy Sauce and ground pepper.
Tear the oyster mushrooms into proper pieces and marinade in the Naturally Brewed Soy Sauce and ground pepper.
Mix the equal amounts of the glutinous rice powder, flour and starch powder. Add a pinch of salt to the mixture and the ice cubes and make a batter.
Meanwhile, cut the paprika into good pieces.
Coat the prepared mushrooms with the remaining starch powder and double-fry.
Boil the ingredients of the Red Chili Paste-based Seasoning. Add the prepared paprika to the Seasoning.
Mix the Naturally Brewed Soy Sauce, sugar-preserved yuzu and green plum extract for the Naturally Brewed Soy Sauce-based Seasoning (use roasted peanuts as topping for the Naturally Brewed Soy Sauce-based Seasoning).
Mix the double-fried mushrooms with sauces and serve.