MUSHROOMS CRISPY FRIED STICKY,

Ingrediënten

SERVES 2 AS A BANCHAN

1 tbsp orange marmalade (no peel) (or agave/maple syrup)

1 tbsp rice syrup

1 tbsp toasted sesame oil

2 tbsp Korean soy sauce

SAUCE

¼ tsp salt

½ tsp freshly ground black pepper

3 tbsp cornflour/cornstarch

4 tbsp plain/all-purpose flour

BATTER

freshly steamed rice, to serve to garnish

1 green chilli/chile, finely sliced, roughly torn

100 g/3½ oz. oyster mushrooms,

3 tbsp vegetable oil

Instructies

Serve immediately and garnish with the green chilli. and lightly coat in the sauce. until the jam melts into the rest of the sauce. Add the crispy mushrooms Heat the sauce ingredients together in a saucepan over a medium heat drain on paper towels. of your pan. Fry for 3 minutes until crispy, then remove from the pan and together. You may need to cook them in batches depending on the size in the pan, making sure they have enough space so that they don't stick Lightly coat each piece of mushroom in the batter and gently place them

(until you can drop a little batter in and it sizzles).

Heat the vegetable oil in a large frying pan/skillet over a high heat

Mix the batter ingredients with 150 ml// cup water in a large bowl.