Crisp Oyster Mushroom Salad

Deep-fried oyster mushrooms served over a watercress and plum salad with a syrupy spiced ginger and chili dressing.

Vegetarian Side Dish Mushrooms Salad Asian-Inspired

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

55.1g

per serving

220.4 g total

Fat

41.3g

per serving

165.2 g total

Protein

7.1g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

100

Rice Vinegar

tbsp

Pickled Pink Ginger

to serve

Fruits

200

Plum

stones removed, finely chopped

GrainsCereals

100

Plain Flour

NutsSeeds

Chinese Five-Spice Powder

for dredging

Salt

to taste

Black Pepper

freshly ground, to taste

piece

Star Anise

whole

tsp

Ground Ginger

OilsFats

500

Vegetable Oil

for deep frying

100

Olive Oil

Vegetables

400

Oyster Mushroom

cleaned, rinsed, patted dry, and torn

piece

Red Chilli

seeds removed, finely chopped

250

Watercress

leaves only

piece

Cucumber

deseeded and cut into 7.5cm batons

Method

Combine the flour, Chinese five spice powder, and salt in a bowl.

Dredge the oyster mushrooms in the spice mixture until fully coated.

Heat vegetable oil in a deep pan and fry mushrooms for 5 minutes until crisp.

Drain the mushrooms on kitchen paper and keep them warm.

Simmer chili, star anise, ginger, rice vinegar, and sugar until syrupy.

Cool the syrup and whisk in the olive oil.

Stir chopped plums into the dressing mixture.

Toss the watercress and cucumber in the dressing to coat.

Plate the salad and top with pickled ginger and crisp mushrooms.