Crispy, batter-fried button mushrooms tossed in a fiery, tangy sauce with onions and bell peppers. This popular Indo-Chinese appetizer is the perfect combination of spicy and savory, guaranteed to be a crowd-pleaser.
Prep20 min
Cook20 min
Servings4
Serving size: 1 cup
318cal
6gprotein
28gcarbs
21g
Ingredients
400 g Button Mushrooms (cleaned and halved)
0.5 cup All-Purpose Flour
0.25 cup Corn Starch (plus 1 tsp for the sauce slurry)
1 tbsp Ginger-Garlic Paste
1 tbsp Soy Sauce (plus 1 tsp for the batter)
1 tsp Kashmiri Red Chili Powder (provides color and mild heat)
0.5 tsp Black Pepper Powder
0.75 tsp Salt (1/2 tsp for batter and 1/4 tsp for sauce, or to taste)
0.5 cup Water (for batter, plus 2 tbsp for corn starch slurry)
Tangy and aromatic Dragon Mushrooms – a gut-friendly snack that's perfectly spiced for a flavor explosion!
This indo_chinese dish is perfect for snack. With 317.95 calories and 5.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Vegetable Oil (for deep frying)
2 tbsp Sesame Oil
6 Garlic Cloves (finely minced)
1 inch Ginger (finely minced)
2 Green Chili (slit lengthwise)
1 Onion (medium, cut into 1-inch cubes)
1 Bell Pepper (medium, any color, cut into 1-inch cubes)
2 tbsp Red Chili Sauce (e.g., Sriracha or an Indo-Chinese brand)
1 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (chopped, for garnish)
1 tsp Toasted Sesame Seeds (for garnish)
Instructions
1
Prepare the Batter (5 minutes)
In a mixing bowl, combine the all-purpose flour, 1/4 cup corn starch, ginger-garlic paste, 1 tsp soy sauce, Kashmiri red chili powder, black pepper powder, and 1/2 tsp salt.
Gradually add 1/2 cup of water while whisking continuously to form a smooth, thick batter. It should be the consistency of pancake batter, thick enough to coat the mushrooms well.
2
Fry the Mushrooms (10 minutes)
Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Dip each mushroom half into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
Fry in small batches to avoid overcrowding the pan, which lowers the oil temperature. Cook for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Sauté Aromatics and Vegetables (5 minutes)
Heat the sesame oil in a wok or large skillet over high heat.
Add the minced garlic, minced ginger, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp. They should still have a slight crunch.
4
Create the Dragon Sauce (3 minutes)
Reduce the heat to medium. Add 1 tbsp soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and 1/4 tsp salt to the wok. Stir everything together.
In a small bowl, mix 1 tsp of corn starch with 2 tbsp of water to create a lump-free slurry.
Pour the slurry into the wok, stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy.
5
Combine and Serve (2 minutes)
Add the crispy fried mushrooms to the wok with the sauce.
Gently toss everything together quickly to coat the mushrooms evenly without making them soggy.
Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
