Crispy Enoki Mushrooms with Chilli Crisp Mayo

Ingredients

• 6 enoki mushrooms (Trim off the brown ends and slice each cluster in half)
• 120 g plain flour
• 60 g cornflour
• 1 tbsp Korean red pepper flakes (For the batter)
• 2 tbsp garlic granules (For the batter)
• 2 tbsp onion granules (For the batter)
• 2 tbsp dried oregano (For the batter)
• 2 tbsp smoked paprika (For the batter)
• 1 tsp ground white pepper (For the batter)
• 350 ml sparkling water (Add gradually; use a splash more if needed to reach pancake-batter consistency)
• oil spray (For spraying the mushrooms and air-fryer basket; amount as needed)
• salt (To taste)
• 4 tbsp mayonnaise (For the dipping sauce)
• 1 tbsp chilli crisp (For the dipping sauce)
• 1 tsp garlic (Minced)
• 1 tsp ginger (Minced)
• 0.5 lime (Zest and juice)
• 1 tsp soy sauce (For the dipping sauce)
• 1 tsp Korean red pepper flakes (For the mayo)
• 1 tbsp black sesame seeds (For the mayo)
• 2 tbsp spring onion (Chopped; for the mayo)

Steps

1. 1

   Trim the brown ends from the enoki mushrooms. Slice each mushroom cluster in half to create smaller pieces, keeping the clusters intact enough to handle and coat.

2. 2

   Add the plain flour, cornflour, Korean red pepper flakes, garlic granules, onion granules, dried oregano, smoked paprika, and ground white pepper to a large mixing bowl. Whisk until the dry seasonings are evenly distributed.

3. 3

   Slowly pour the sparkling water into the seasoned flour mixture while stirring continuously. Mix until smooth and approximately the consistency of pancake batter; add a small splash more sparkling water if the batter is too thick.

4. 4

   Preheat the Ninja CRISPi or another suitable air fryer according to the appliance instructions. Lightly spray the basket with oil.

5. 5

   Working in batches, dip each enoki piece into the batter and turn it so both sides are fully coated. Allow excess batter to drip back into the bowl before placing the mushrooms in the air-fryer basket in a single layer.

6. 6

   Spray the battered mushrooms lightly with oil and air-fry for 15 minutes, or until the coating is golden brown and crisp. Turn the mushrooms and continue air-frying for another 15 minutes, repeating in batches as necessary. The exterior should be crisp while the enoki remains soft inside.

7. 7

   While the mushrooms cook, add the mayonnaise, chilli crisp, minced garlic, minced ginger, lime zest and juice, soy sauce, Korean red pepper flakes, black sesame seeds, and chopped spring onion to a bowl.

8. 8

   Stir the mayo mixture until evenly combined. Taste and season with salt as needed, then set aside until serving.

9. 9

   If the mushrooms have softened while waiting between batches, return them briefly to the air fryer to recrisp them.

10. 10

    Transfer the crisp mushrooms to a serving plate and serve immediately with the chilli crisp mayo for dipping.

Notes

The source specifies cooking in batches and recommends recrisping the mushrooms before serving if necessary. The stated cooking time is 15 minutes on each side per batch; air-fryer performance may vary, so cook until visibly golden and crisp.

Nutrition per serving

• appetizer
• snack
• sharing plate
• vegetarian
• air-fried
• crispy
• mushrooms
• spicy