Ingredients
For the bao
- Bao buns |6|
For the mushrooms
- Enoki mushrooms |500g| trimmed and sliced through the base into 1cm thickness
- Plain flour |120g|
- Cornflour |80g|
- Salt |pinch
- White pepper |½ tsp|
- Sichuan pepper |1 tsp|
- Garlic powder |1 tsp|
- Water |350ml|
- Neutral oil | | to fry
For the sriracha maple butter sauce
- Butter |100g| plant-based makes this vegan
- Sriracha |150g|
- Maple syrup |1 tbsp|
- Soy sauce |1 tbsp|
- Sesame seeds |2 tbsp|
Garnish
- Crispy onions | |
- Coriander | |
- Pickled carrot | |
Ingredients
For the salad
Method
Heat oil
- Heat a few inches of oil in a pot or deep frying pan over a medium heat
- Allow it to heat for around 6–7 minutes
- If using a thermometer, aim for 180ºC
Cook mushrooms
- Combine the flours, salt, white pepper, Sichuan pepper and garlic powder in a large bowl
- Add the water and whisk until smooth
- Dip the mushrooms in the batter and allow excess to drip off
- Test the oil with a little batter to check it’s hot enough
- Fry the mushrooms for a few minutes until golden and crispy
- Remove onto a wire rack to drain
Make sriracha butter sauce
- Heat the butter in a small saucepan until melted
- Add the sriracha, maple syrup, soy sauce and sesame seeds
- Whisk well to combine
Combine
- Pour the sriracha butter over the mushrooms in a large bowl
- Toss to coat
- Serve stuffed into bao with your chosen garnishes
Method
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crispy-enoki-mushrooms-bao-buns