Description
Crispy Chili Garlic Mushroom is a flavorful Indo-Chinese appetizer featuring deep-fried button mushrooms tossed in a spicy, tangy sauce made with garlic, green chilies, soy sauce, and ketchup. This vegan dish offers a perfect balance of crispiness and bold flavors, making it an ideal snack or side for fried rice and noodles.
Ingredients
Scale
Mushrooms and Batter
- 200g button mushrooms (halved or quartered)
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Water as needed (for batter)
- Oil for deep frying
Sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger
- 1–2 green chilies (sliced)
- 2 tablespoons chopped spring onions
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- Salt to taste
- 1–2 tablespoons water or slurry to adjust consistency
Instructions
- Prepare the Batter and Mushrooms: In a bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Gradually add water while stirring to create a smooth, thick batter. Dip the halved or quartered button mushrooms into the batter, ensuring they are well coated for an even crispy texture.
- Deep Fry the Mushrooms: Heat oil in a deep pan over medium heat until hot enough for frying. Fry the battered mushrooms in batches to prevent overcrowding, cooking until they become golden brown and crispy. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Chili Garlic Sauce: In a separate pan, heat 1 tablespoon oil on medium heat. Add finely chopped garlic, grated ginger, and sliced green chilies, sautéing them for about 30 seconds until fragrant. Stir in chopped spring onions and cook for an additional minute to blend flavors.
- Add Sauce Ingredients: To the sautéed aromatics, add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt. Mix everything well and add 1–2 tablespoons of water or slurry to loosen the sauce to your desired consistency. Stir and cook briefly to combine.
- Toss Mushrooms in Sauce: Add the fried mushrooms to the sauce. Toss and stir quickly to coat the mushrooms evenly with the sauce. Cook the mixture on high heat for 1–2 minutes to allow the flavors to meld and the sauce to cling to the mushrooms.
- Serve: Transfer to a serving plate and garnish with spring onion greens. Serve hot as an appetizer or side dish.
Notes
- For extra heat, add red chili flakes or use hot chili garlic sauce in place of regular chili sauce.
- Serve as an appetizer or pair it with fried rice or noodles for a complete Indo-Chinese meal.
- For a healthier version, air fry or bake the mushrooms until crisp instead of deep frying, then toss in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Indo-Chinese
