Fried Oringii Mushrooms
“In Thailand, deep-fried appetizers such as fried fish balls and fried grasshoppers are very popular, especially among the street food you can find in Bangkok. Most recently, oringii mushrooms have become famous in many restaurants in Bangkok because of their organic taste and nutritional benefits, including being high in protein and low in cholesterol,” says Chef Kornthanut Thongnum of Kiin Thai Eatery in New York. These mushrooms are marinated with “Nam Pla” Thai preserved fish sauce and battered with egg and breadcrumbs. Served with homemade mayo dipping sauce.
- 150 grams sliced oringii mushrooms (not too thin slices)
- 2 eggs
- 3 tbsp tapioca flour
- 1 cup breadcrumbs
- 2 tbsp mayonnaise
- 32 oz vegetable oil (for deep fries)
- 32 oz vegetable broth
- 8 oz Thai fish sauce
- 2 cubes palm sugar
- Mix ingredients for the marinade and wait until it cools down. Set aside. Cut the hard part of the oringii mushroom out. Cut in half then slice to 1 cm x 3 inches size.
- Put the mushroom into the marinade around 10 minutes. Whisk the eggs in a separate bowl.
- Put a tapioca flour in a bowl and the breadcrumbs in another bowl. Heat the oil with medium heat. Dip the marinated mushroom into tapioca flour bowl, then dip into egg bowl and dip into the breadcrumbs bowl. Be careful not to get too much crumbs.
- Then dip the mushroom into the heated oil until golden color. Drain off the oil and put mushroom into serving plate. Server with mayo sauce.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top