• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 6 People
  • Difficulty Easy
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This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • DEEP FRIED BATTER
  • 200g oyster mushroom
  • Some salt & pepper
  • Some all purpose flour
  • CURRY CHEESE SAUCE
  • 80g pre-made curry paste, any brand
  • 100g water
  • 200g Anchor UHT Extra Yield Cooking Cream
  • 5 slices Chesdale Processed Cheddar Slices
  • A pinch of salt
  • A pinch of gula melaka

Instructions

    TO MAKE CURRY CHEESE SAUCE
  1. Cook curry paste and water in saucepan. Add in Anchor Extra Yield Cooking Cream and bring to simmer.
  2. Off heat, and add in Chesdale Processed Cheddar and stir until all cheese are melted. Seasoning to taste. Keep warm until needed.
  3. TO MAKE OYSTER MUSHROOM FRITTERS
  4. Use ready-made deep fry mixture, prepare according to the packaging instruction, keep in the chiller until needed.
  5. Preheat a pot of oil enough to deep fry until 180˚C.
  6. Season oyster mushroom with salt and pepper, coat with flour, and dip into deep fry batter and fry in batches.
  7. Drain on paper towel, serve on a plate with curry cheese sauce on the side, or drizzle over it. Enjoy!

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