Air fryer recipe · Starters
Indo-Chinese Chilli Mushroom
Crunchy mushrooms cloaked in a sticky-sweet, spicy soy-chilli sauce with peppers and spring onion.
- 23 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 2.4 gprotein
- 7.6 gcarbs
- 0.3 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Corn flour3 tbsp
- Soy sauce2 tbsp
- Green chilli sauce1 tbsp
- Capsicum, diced1 medium
- Spring onion3 stalks
Method
Dredge the mushrooms
Toss the caps with corn flour, a splash of soy and a little water to form a thin clingy batter. Let them sit for five minutes so the coating sets before cooking.
Stir the sauce
Whisk the remaining soy, green chilli sauce, a teaspoon of corn flour and two tablespoons of water into a glossy slurry. Keep it loose so it thickens evenly when heated.
Crisp the mushrooms
Spread the battered caps in the basket and air-fry at 195C for nine minutes until firm and golden. Set them aside while you finish the sauce.
Cook the sauce
Saute the diced capsicum and white parts of the spring onion in a hot pan for a minute, then pour in the sauce and let it bubble until thick. It should coat the back of a spoon.
Toss and crisp again
Return the mushrooms to the basket for a final blast at 195C for 4 minutes, then fold them through the hot sauce off the heat. Scatter the green spring onion tops and serve at once.
