Beer-Battered King Trumpet Mushrooms

Ingredients

• 400 g King Trumpet Mushroom (steamed and sliced)
• 1/2 cup Rice Flour ( Note1)
• 1/4 tsp Salt
• 500 ml Icy Cold Beer ( Note2)
• 1 1/2 cup All-Purpose Flour(Note3)
• 1/2 cup Rice Flour (Note1)
• 2 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Sweet Paprika
• 8-10 cup Cooking Oil( Note4)

Instructions

1. 1

   Steam the King trumpet mushrooms in the steamer for 20-25 minutes( Using a damp cloth to wipe the king trumpet mushrooms before cooking if they’re dirty), then leave them in a fridge and let them cool down.( Note 5)

2. 2

   Meanwhile we make beer batter- pour the beer into a medium-sized mixing bowl, then place all-purpose flour, rice flour, baking powder, onion powder, garlic powder, and sweet paprika into the beer, using a whisk to mix all these ingredients together until no lumps are visible. Leave the bear-batter in the fridge prior to cooking.

3. 3

   Slice steamed king trumpet mushrooms into approx. 5mm thick slices.

4. 4

   Heat up cooking oil in a pot or a wok to175-180°C ( 347-356°F .) Prepare rice flour in a bowl for dusting, lightly dust all the sliced mushrooms with rice flour.

5. 5

   When the oil is hot enough, dip sliced mushrooms into the beer batter and scrape off excessive batter around the mixing bowl then drop them into the hot oil ( One by one!) Don’t overcrowd them in the pot( I cook 5-6 pieces at one time, give them space to float around) Cooking them till golden color then flip to the other side, take them out until both sides are a golden color, then onto paper towels to absorb the excess oil.

6. 6

   Cook them batch by batch, Must clean the oil by using a fine sieve between batches, otherwise, the burnt bits will stick to the beer batter( Note 6)Serve hot with lime, lemongrass, and herbs dipping sauce