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Vegan chilli squid
Serves 2 Starters and mains
Ingredients
- 300g (approx. 4) king oyster mushrooms, sliced lengthways into ‘chips’
- 30g chickpea flour
- 100g plain flour
- pinch bicarbonate of soda
- 310ml vegetable oil
- 2tsp shichimi powder
- 30ml sticky vegan sauce (see recipe linked), to serve
Method
Wash and drain the mushrooms, making sure a little moisture is left on them, then roll and toss in chickpea flour and set aside.
To make the batter, sift the flours and bicarbonate of soda into a mixing bowl. In a separate bowl, mix 2tsp of the oil with 175ml water, then gradually add this to the flour, whisking gently to ensure there are no lumps.
Pour the remaining vegetable oil into a deep pan set over a medium heat. Add a drop of batter to see if the oil is ready; the batter should sizzle and not drop to the bottom of the pan.
Using a chopstick, pick up one of the mushroom chips, drop into the batter and turn to coat all over, then cook until golden. Transfer to a plate lined with kitchen paper. Repeat with all the mushroom chips.
Arrange the battered mushroom chips in a mixing bowl and sprinkle with shichimi powder to coat. Transfer to a platter and serve with a ramekin of sticky vegan sauce.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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