Crispy King Oyster Mushroom Sweet and Sour
How to Make King Oyster Mushroom Sweet and Sour: A Perfect Match with Tangy Sauce!
Today, we’re making ‘King Oyster Mushroom Sweet and Sour’ using the wonderfully chewy king oyster mushrooms, paired with a delightful sweet and sour sauce. With their crispy exterior and tender interior, these mushroom탕수 (tang su) are a crowd-pleaser for all ages. Let’s create a fantastic dish with simple ingredients!
Mushroom Tang Su Ingredients- 2-3 King Oyster Mushrooms (adjust quantity based on size)
- A small piece of carrot
- A small piece of cucumber
- 1/4 Onion
- 2-3 Tbsp canned corn (optional)
Tang Su Sauce Ingredients- 1 cup (200ml) Water
- 2/3 cup (130g) Sugar
- 6 Tbsp (90ml) Vinegar
- Slurry (1 Tbsp potato starch or cornstarch + 2 Tbsp water)
- 1 cup (200ml) Water
- 2/3 cup (130g) Sugar
- 6 Tbsp (90ml) Vinegar
- Slurry (1 Tbsp potato starch or cornstarch + 2 Tbsp water)
Cooking Instructions
Step 1
Gently rinse the 2-3 king oyster mushrooms under running water and pat them dry. Then, cut them into approximately 1cm thick pieces, creating a zig-zag pattern along the mushroom’s length to best showcase its texture. (Use 2 mushrooms if they are large, or 3-4 if they are smaller).
Step 2
In a bowl, combine 1 cup of frying powder with 1 cup of ice water. Mix lightly with chopsticks until you have a lumpy batter with some small clumps remaining. Avoid overmixing, as this can make the fried coating less crispy. Coat the sliced mushrooms evenly with this batter.
Step 3
Heat a generous amount of frying oil in a pot to about 170-180°C (338-356°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and rise immediately. King oyster mushrooms absorb oil easily, and frying them at a lower temperature can result in a soggy texture. Therefore, it’s crucial to coat them with a slightly thicker batter and fry them quickly at a high temperature to achieve a crispy exterior and tender interior. Fry the coated mushrooms until golden brown, then remove them and place them on a wire rack to drain excess oil.
Step 4
Now, let’s make the tang su sauce. In a saucepan, combine 1 cup of water, 2/3 cup of sugar, and 6 tablespoons of vinegar. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the prepared carrot, cucumber, onion, and canned corn. Continue to simmer for a short while. To thicken the sauce, gradually pour in the pre-mixed starch slurry (1 Tbsp starch + 2 Tbsp water), stirring until it reaches your desired consistency. Your sweet and sour tang su sauce is ready!
Step 5
Arrange the fried king oyster mushrooms on a serving plate. Generously ladle the warm tang su sauce over them. I personally enjoy this sauce with its clean, clear appearance, which complements the fried mushrooms beautifully, making the dish look even more appetizing. Enjoy your delicious crispy king oyster mushroom tang su!
