Shitake Delight

Posted on Wednesday 4 April 2012 and filed under , , , . You can follow any responses to this entry through theRSS 2.0 . You can leave a response or trackback to this entry from your site

Did you know that edible mushrooms have been used for medicinal purposes since thousands of years ago? Our ancestors knew that edible mushroom has a role to play in preserving health as it contains anti-bacterial, anti-inflammatory, anti-oxidant properties and more. It is known to be useful in reducing one’s stress level, blood pressure, cholesterol, and serves as a good kidney and nerve tonic. Therefore, the Chinese community used mushrooms as a supplement for their daily meals.

Today, I will be introducing to you a delicious crispy dish of exquisite taste. It is indeed a mouth-watering delight, especially for mushroom lovers.

Roughly 20 heads of fresh Shitake mushrooms (also commonly known as Chinese black mushroom)
½ cup self raising flour
½ cup Corn starch flour
½ cup cold water
1 Tbsp cooking oil (Separately prepare another 3 cups of oil for deep frying)
1 tsp baking powder
1 Tbsp of finely chopped fresh Parsley

Pinches of salt to taste
Some fresh Coriander for garnish

NOTE: If the mushroom size is too big, you can cut it half.

1) Put in self raising flour, corn starch flour, baking powder, salt, cooking oil and water into a mixing bowl and mix well. If the batter is too thick gradually add in some extra cold water until the texture turns slightly watery. The batter must still however, be able to stick on the mushrooms.
2) After the batter is thoroughly mixed, add in the finely chopped Parsley.
3) Heat a pot of oil for deep frying. Ensure that the oil is hot enough. You can test it by dropping a small portion of batter into the pot to check if it is ready for deep fry.
4) Gradually put in the mushrooms into the batter by dipping them evenly one-by-one.
5) Insert them one-by-one into the pot for deep fry until they turn golden brown.
6) The dish is now ready to be served. You can garnish the dish with Coriander to make it look presentable.

If you have enjoyed reading the article, please do leave a comment below. Share with us your thoughts. We appreciate your time and effort. Thank you and have a nice day!

Author: Wong Eileen

Copyright © 2012 Sandhya Maarga Holistic Living Resources
Holistic Living Annex (Volume 1, Issue 4 - MAY 2012 Edn)

6 Responses for “ Shitake Delight”

  1. mandygirl says:

    oh that looks tasty! i'd most certainly like to have some.. :D

  2. Joanna Hawkins says:

    Lol @mandygirl. What a surprise, you're here. The post does look amazing. The last time I went for Chinese, I failed miserably!!

  3. Kitt Yu says:

    Many of our Chinese dishes use Shitake mushrooms. I love them oh so much!!! Thank you for the recipe.

  4. Audrey Browne says:

    I luVV mushrooms, especially mushroom soup!

  5. chinu says:

    do we have to soak the mushroom before deep fry.. this will make the mushroom soft..

  6. Wong Eileen says:

    @chinu: For this dish, we only use fresh Shitake mushrooms, not the dried ones. Alternatively, you can also try replacing Shitake with other FRESH edible mushrooms. If you use dried Shitake mushrooms (after soaking), it will taste very bitter.


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