FRIED MUSHROOMS WITH THAI SHRIMP SALAD
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fried Mushrooms
Cuisine: Thai
Serves: 4
Ingredients
  • For crispy mushrooms:
  • 4 cups of fresh mushrooms (any kind you like)
  • regular olive oil (not extra virgin), fill the pot up to about 1 inch deep
  • 1 cup all purpose flour
  • ½ cup rice flour
  • ½ cup tapioca flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 cups water
  • For shrimp salad:
  • 1 cup cooked shrimp, chopped into small pieces
  • 1 cup cooked ground chicken (or ground pork or turkey)
  • 2 tablespoons chopped cilantro
  • ¼ white (or red onion), thinly sliced
  • ¼ cup fresh lime juice
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Agave (or sugar)
  • 1 tablespoon Nam Prik Pao (Thai chili paste)
  • 5-6 fresh Thai chilies, finely chopped (more or less depends on how much you like the heat)
  • 3-4 cups water (to cook shrimp and ground meat)
Instructions
  1. Boil the water in a medium pot, add the ground chicken (pork or turkey). Cook until it's no longer pink. Scoop them out from the pot and transfer into a large bowl.
  2. Cook the shrimp for a few minutes in the same boiling water. Once they turn pink, scoop them out. Once cool, cut them into small pieces and transfer them into the same bowl.
  3. Add chopped cilantro, thinly sliced white (or red) onion, Thai fresh chilies, Fish Sauce, lime juice, Agave and Nam Prik Pao (Thai chili paste).
  4. Mix everything together. Set aside.
  5. Heat olive oil in a heavy bottom pot like a Dutch Oven, medium heat. Fill the oil up to about an inch from the bottom.
  6. For the batter, mix all purpose flour, rice flour, tapioca flour, baking soda, baking powder, salt, olive oil and water in a large bowl.
  7. Add mushrooms to the batter for frying the first batch. Try to keep the same size of mushrooms in each batch so they are cooked at the same time. Don't crowd the pot. For smaller mushrooms, they will take less time to cook.
  8. Once the oil is hot, gently shake the mushrooms to get rid of excess batter and carefully drop them into the oil. Drop it gently away from you to avoid splashing yourself. If you have a thermometer, it should be about 350–375°F (176–190°C). If you do not, stick a wooden spoon in the pot slowly. If the oil steadily bubbles around the stick, it’s ready for frying or try with a little piece of mushroom.
  9. Fry them until golden brown on both sides.
  10. Scoop them out and let them rest on a large sheet pan laid with paper towels.
  11. Repeat the next batch until the mushrooms are gone.
  12. Transfer them into a serving plate and serve with the shrimp salad.
Notes
I used Alba Clamshell, Trumpet Royal (King Oyster), Brown Clamshell and Maitake but you can use any kind of mushrooms you like. Keep in mind to slice them if they are thick.
My research shows olive oil is a great choice for frying for health reason, avocado oil is also another good choice.
Use a heavy bottom pot like a Dutch Oven, medium heat to fry the mushrooms. You can use a deep fryer, air fryer, whatever you got.
Last but not least, you can use store bought cooked shrimp for shortcut.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/crispy-mushrooms-with-thai-shrimp-salad/