CRISPY FRIED OYSTER MUSHROOMS

PREP TIME: 10 MIN.

COOK TIME: 20 MIN.

Snack. Wrap. Repeat.

INGREDIENTS

The ultimate vegan chicken hack.

Creamy. Sharp. Addictive.

300 g oyster mushrooms
200 g all-purpose flour
½ tsp each Red Phoenix chili flakes, togarashi, and soy sesame seeds
Optional: garlic powder, to taste
100 ml coconut milk
200 g panko breadcrumbs
Red Phoenix chili sauce, sriracha, and/or mayo (choose your combo)
Oil, for frying

Optional wrap add-ons:

4 wraps
340 g canned corn
1 red onion
1 lime
1 bunch parsley
3 tbsp roasted sesame or yuzu dressing/mayo

Let’s get started

1

Heat your oil
Fill a pan with a generous layer of oil and heat until hot enough to fry.

2

Make your coating stations
In one deep plate, mix the flour, chili flakes, togarashi, sesame seeds (and garlic powder if using) with the coconut milk to form a thick batter. In a second plate, add the panko.

3

Coat and fry
Dip each mushroom piece into the wet mixture, then coat in panko. Fry for 3–5 minutes on each side, until crispy and golden. Drain briefly on paper towel.

4

Serve hot
Serve straight away with your favorite Red Phoenix sauces on the side for dipping.

+

Bonus Wrap Tip

Pan-fry corn until golden. Finely slice red onion and parsley, and toss together with roasted sesame or yuzu mayo. Load into a wrap with the crispy mushrooms, squeeze over lime—and devour.