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Crispy, batter-fried mushrooms tossed in a sizzling mix of garlic, bell peppers, and freshly cracked black pepper. A popular Indo-Chinese appetizer that’s spicy, savory, and utterly addictive, perfect for parties or a quick snack.
Prepare the Batter and Coat Mushrooms
Deep Fry the Mushrooms
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Crispy, batter-fried mushrooms tossed in a sizzling mix of garlic, bell peppers, and freshly cracked black pepper. A popular Indo-Chinese appetizer that’s spicy, savory, and utterly addictive, perfect for parties or a quick snack.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 241.04 calories per serving with 5.44g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Prepare the Stir-Fry Base
Toss and Serve Immediately
This recipe works wonderfully with paneer, tofu, or baby corn. Adjust frying times accordingly.
Add 1-2 chopped red chilies along with the green chilies, or add a pinch of red chili flakes during the final toss.
For a semi-dry version, add a slurry of 1 tsp cornflour mixed with 3 tbsp of water, along with 1 tsp soy sauce, after tossing the mushrooms. Cook for 30 seconds until the sauce thickens slightly.
Mushrooms are a good natural source of B vitamins, including riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy production and maintaining a healthy nervous system.
This dish contains antioxidants from mushrooms (selenium) and bell peppers (Vitamin C), which help combat oxidative stress and protect the body's cells from damage.
As a vegetable-based dish, it offers dietary fiber from the mushrooms and vegetables, which is beneficial for digestive health.
The key to extra crispy mushrooms is double frying. Fry them once until golden, let them cool slightly, then refry for 1-2 minutes in very hot oil just before you toss them with the vegetables. Also, ensure your batter is thick and the mushrooms are dry before coating.
Yes, for a healthier version. After coating the mushrooms in a slightly thicker batter, spray them with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and crisp. The texture will be less like deep-fried but still delicious.
As a deep-fried dish, it is high in calories and fat, so it's best enjoyed in moderation as a treat. The mushrooms themselves are nutritious, but the preparation method makes it an indulgent dish.
One serving of Mushroom Salt and Pepper contains approximately 280-350 calories, depending on the amount of oil absorbed during frying.
You can do some prep in advance. Chop the vegetables and fry the mushrooms ahead of time. Store them separately. When ready to serve, heat your wok, stir-fry the vegetables, refry the mushrooms for 1 minute to crisp them up, and then toss everything together.
It's a classic appetizer served on its own. It also pairs excellently as a side dish with Indo-Chinese mains like Vegetable Hakka Noodles or Fried Rice.