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Addictively crispy with perfect heat kick!|Panko coating stays crunchy forever!|Converted mushroom haters in my house!|Better than restaurant version seriously!|That sauce works on everything!|Crispy outside tender inside magic!|Sesame garnish makes the dish!|Surprisingly filling vegetarian option!
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Crispy Chilli Mushrooms Recipe
Learn how to make quick and easy Crispy Chilli Mushrooms at home with this simple recipe! Golden-fried oyster mushrooms seasoned with spicy red pepper and served with a vibrant homemade chilli coriander sauce. Perfect as a starter or satisfying side dish for your Asian-inspired meal.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">400g oyster mushrooms</li>
<li class="ingredients-single-item">100g cornflour (cornstarch)</li>
<li class="ingredients-single-item">50g plain flour</li>
<li class="ingredients-single-item">1 tsp baking powder</li>
<li class="ingredients-single-item">1 tsp salt</li>
<li class="ingredients-single-item">½ tsp white pepper</li>
<li class="ingredients-single-item">1 tsp garlic powder</li>
<li class="ingredients-single-item">1 tsp ground red pepper (or paprika)</li>
<li class="ingredients-single-item">180ml ice-cold sparkling water</li>
<li class="ingredients-single-item">1 litre vegetable oil, for deep frying</li>
<li class="ingredients-single-item">1 red chilli, finely sliced, for garnish</li>
<li class="ingredients-single-item">2 tbsp fresh coriander leaves, for garnish</li>
<li class="ingredients-single-item">1 lime, cut into wedges</li>
</ul>
<ul class="ingredients-main-list">
<li class="ingredients-single-item"><strong>For the chilli coriander sauce:</strong></li>
<li class="ingredients-single-item">3 tbsp soy sauce</li>
<li class="ingredients-single-item">1 tbsp rice vinegar</li>
<li class="ingredients-single-item">1 tbsp sesame oil</li>
<li class="ingredients-single-item">1 tbsp honey (or maple syrup)</li>
<li class="ingredients-single-item">2 red chillies, deseeded and finely chopped</li>
<li class="ingredients-single-item">2 garlic cloves, minced</li>
<li class="ingredients-single-item">1 thumb-sized piece of ginger, peeled and finely grated</li>
<li class="ingredients-single-item">3 tbsp fresh coriander, finely chopped</li>
<li class="ingredients-single-item">1 spring onion, finely sliced</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
First, make the chilli coriander sauce by combining all sauce ingredients in a small bowl - soy sauce, rice vinegar, sesame oil, honey, chopped chillies, minced garlic, grated ginger, chopped coriander, and sliced spring onion. Mix well and set aside to allow the flavors to develop while you prepare the mushrooms. This can be made up to a day ahead and kept in the fridge.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Gently clean the oyster mushrooms with a damp paper towel to remove any dirt. Tear any larger mushrooms into bite-sized pieces, leaving smaller ones whole. Pat them dry thoroughly with kitchen paper - this is crucial for achieving a crispy coating.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
In a large bowl, whisk together the cornflour, plain flour, baking powder, salt, white pepper, garlic powder, and ground red pepper. The mixture should be well combined with no lumps.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
When you're ready to cook, slowly pour the ice-cold sparkling water into the dry ingredients, whisking continuously until you have a smooth batter with the consistency of double cream. It should be thick enough to coat the back of a spoon but still drop off easily. If it's too thick, add a little more water; if too thin, add a touch more cornflour.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Heat the vegetable oil in a large, heavy-bottomed pan or wok to 180°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter into the oil - it should sizzle and float to the surface immediately but not darken too quickly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Working in batches to avoid overcrowding (which would lower the oil temperature), dip each mushroom piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and crispy, turning occasionally with a slotted spoon for even cooking.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Remove the fried mushrooms with a slotted spoon and drain on kitchen paper. While still hot, sprinkle with a pinch of salt for extra flavor. Keep the cooked mushrooms warm in a low oven (about 120°C/250°F) while you fry the remaining batches.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Once all mushrooms are fried, transfer them to a serving dish and garnish with fresh sliced red chilli and coriander leaves. Give your sauce a final stir and serve alongside the mushrooms in a small dipping bowl, with lime wedges for squeezing over.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Serve immediately while the mushrooms are still hot and crispy. These are best enjoyed fresh, as they'll lose their crispness if left too long. If you like, sprinkle with some toasted sesame seeds for extra texture and flavor.
</li>
</ol>
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Guilty Chef FAQ for
Wagamama
Crispy Chilli Mushrooms Recipe
What ingredients are used in Crispy Chilli Mushrooms from Wagamama?
The key ingredients include oyster mushrooms, cornflour, plain flour, baking powder, spices (salt, white pepper, garlic powder, ground red pepper), sparkling water for the batter, and a chilli coriander sauce made with soy sauce, rice vinegar, sesame oil, chillies, garlic, ginger and fresh herbs.
How to cook Crispy Chilli Mushrooms from Wagamama at home?
Learn how to cook Crispy Chilli Mushrooms from Wagamama by creating a spiced batter with cornflour and sparkling water, deep-frying oyster mushrooms until golden brown, and serving with a homemade chilli-coriander dipping sauce. The key is using ice-cold sparkling water in the batter and maintaining the right oil temperature for maximum crispiness.
Why is sparkling water used in the mushroom batter instead of regular water?
Sparkling water creates a lighter, crispier batter because the carbonation introduces air bubbles that expand when heated, resulting in an extra-crunchy coating. Using ice-cold sparkling water also inhibits gluten development, keeping the batter delicate rather than tough or chewy.
What's the best way to ensure oyster mushrooms get perfectly crispy when deep-frying?
For perfectly crispy oyster mushrooms, thoroughly pat them dry before battering, maintain oil temperature at 180°C, fry in small batches to avoid overcrowding, and drain on kitchen paper. The cold batter and hot oil temperature differential creates the ideal crispy exterior while keeping the mushrooms juicy inside.
Can I make a gluten-free version of these crispy fried mushrooms?
Yes! Simply substitute the plain flour with a gluten-free flour blend and ensure your cornflour is certified gluten-free. For the sauce, use tamari instead of soy sauce. The batter will still crisp up beautifully, and the texture difference is minimal when using a quality gluten-free flour blend.
More Recipes from
Wagamama
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"author": "Aisha Patel",
"datePublished": "2024-04-15",
"reviewBody": "These mushrooms are incredible! The batter stays amazingly crispy while the mushrooms remain juicy inside. The dipping sauce has the perfect balance of heat and freshness from the coriander. Will definitely make again!",
"name": "Perfectly Crispy With Amazing Heat Balance",
"reviewRating": {
"@type": "Rating",
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},
{
"@type": "Review",
"author": "Mei-Lin Wong",
"datePublished": "2024-04-18",
"reviewBody": "The chilli coriander sauce is absolutely addictive! I've made it several times now and use it on everything. The mushrooms get so crispy with this batter technique - better than any restaurant version I've tried.",
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},
{
"@type": "Review",
"author": "Stefan Novak",
"datePublished": "2024-04-10",
"reviewBody": "These were even better than the Wagamama version! The sparkling water in the batter makes such a difference to the texture. My family devoured them in minutes, and I'm not even usually a mushroom fan!",
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"@type": "Review",
"author": "Olivia Martinez",
"datePublished": "2024-04-20",
"reviewBody": "Made these twice already! First time exactly as written, second time added a bit more chilli for extra heat. Both were fantastic. The mushrooms stay perfectly crispy while you finish frying all the batches.",
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"author": "Ahmed Rahman",
"datePublished": "2024-04-22",
"reviewBody": "I was skeptical about getting restaurant-quality crispiness at home, but this recipe delivered! The outside is perfectly crunchy while the mushrooms stay juicy inside. The contrast of textures is amazing and I'll be making these again soon.",
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