Crispy Salt and Pepper Oyster Mushrooms

Instructions

1. 1

   Mise en place: Wipe 300 g of oyster mushrooms clean with a damp towel, tear into 2 cm wide strips, and pat thoroughly dry with paper towels. Slice 20 g of scallion thinly. Set out a wide skillet and a medium bowl for battering.

2. 2

   In the medium bowl, whisk 1 egg, 60 g of cornstarch, 2 g of salt, and 30 ml of cold water using a whisk until a smooth, thick batter forms. If the batter feels too stiff, add a splash of cold water so it coats the back of a spoon nicely.

3. 3

   Add the mushroom strips to the batter bowl and toss gently until every piece is coated. Heat 150 ml of vegetable oil in the wide nonstick skillet over medium-high heat until hot and shimmering, around 170°C.

4. 4

   Place coated mushroom strips into the oil in a single layer, frying in batches if needed to avoid crowding. Fry for 3 to 4 minutes without moving, then turn with tongs until golden brown and crisp on both sides.

5. 5

   Remove mushrooms with a slotted spoon onto paper towels to drain excess oil. Increase stove heat to high, return all fried mushrooms to the hot oil for 45 seconds to re-crisp, then transfer immediately back to paper towels.

6. 6

   Transfer the piping hot mushrooms to a shallow bowl. Sprinkle with 3 g of ground Sichuan pepper, remaining 2 g of salt, and the chopped scallions. Toss gently once and serve immediately while scorching hot and super crispy.