• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g white enoki mushrooms
  • Flour mixture
  • 75g rice flour
  • 40g glutinous rice flour
  • 20g cornflour
  • 1 tsp double-action baking powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chilli powder
  • 1 tbsp sesame seeds


  1. Trim the ends of enoki mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel. Pat-dry and leave aside to air-dry for a while.
  2. Combine flour mixture in a plastic bag. Add the enoki mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside. Coat them with flour mixture again.
  3. Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.
  4. Reheat the oil and deep-fry the mushrooms again until golden and crispy. Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

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