INGREDIENTS:
- 1 lb king oyster (or trumpet) mushrooms, dowel-cut to about 1-inch pieces
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon salt
- 3 to 4 cups vegetable or peanut oil for frying
- 2 eggs, beaten
- 1 cup water
- 8 oz. sweet potato starch (preferred, or substitute with regular potato starch or cornstarch)
- 1 bunch Thai basil leaves
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
INSTRUCTIONS:
- Toss the mushroom pieces in the sesame oil, five spice powder, and 1/4 teaspoon salt. Add the vegetable or peanut oil to a small pan or wok so that it’s just deep enough to submerge the pieces. Heat over medium-high until its temperature reaches between 350 to 375 degrees when a thermometer is inserted without touching the sides of the pan. (Adjust the heat to maintain this temperature as you fry.)
- Mix the beaten eggs with the 1 cup of water and place in a bowl. Set beside another bowl with the starch. Dip the mushroom pieces in the egg wash and dredge them in the starch, shaking off the excess. Working in batches, fry the mushrooms in the hot oil for about 2 to 3 minutes each, turning occasionally with tongs, until the surfaces are slightly golden. Remove immediately from oil and set on paper towels to drain. Continue with the rest of the pieces. Fry the basil leaves for about 30 seconds or until just crisp, and remove to drain on paper towels.
- Dust the fried mushroom pieces generously with the white pepper and 1/4 teaspoon salt. Serve with the fried basil leaves.
