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Eryngii mushrooms, also known as King Trumpet or king oyster mushrooms, are meaty and low in calories.


Crispy Eryngii Mushrooms with Chili Mango Sauce.


3 pieces fresh eryngii mushrooms, cut into bite-sized pieces
1 egg white, slightly beaten
Adequate plain flour for tossing

80g plain flour
50g rice flour
1 tbsp custard powder
1 tbsp cornflour
½ tsp baking powder
½ tsp pepper
1 tbsp corn oil
200ml water

Dipping sauce – mixed
3 bird’s eye chillies, finely chopped and seeds removed
1 ripe mango flesh blended into a paste
1 tbsp fish sauce
2 tbsp chilli sauce
2-2½ tbsp soft brown sugar or to taste
1½ tbsp lemon juice
1 tbsp thick coconut milk

Combine all batter ingredients (except water and oil) well in a mixing bowl. Pour in water and stir well with a hand whisk then mix in oil.

Coat mushroom pieces with egg white then with some plain flour. Lastly put mushrooms into the batter.

Remove each piece of mushroom from the batter and deep-fry in hot oil until golden brown and crispy. Drain on several pieces of kitchen paper.

Combine sauce ingredients in a saucepan and bring to a low simmering boil. To serve sprinkle some toasted black sesame seeds over the crispy mushrooms. Serve with the dipping sauce.

Salted Egg Yolk with King Oyster Mushrooms


3 salted egg yolks
200g eryngii
1 egg, lightly beaten
2 tbsp butter
1 tbsp sesame oil
2 stalks curry leaves
3 bird’s eye chillies, chopped

Batter (A) – combined
70 g potato starch
30 g cornflour
½ tsp baking powder
½ tsp pepper

Seasoning (B)
1-2 tbsp castor sugar
½ tsp pepper
½ tsp chicken stock powder
¼ tsp ground black pepper

chopped red chilli

Steam salted egg yolks over medium heat for 10-15 minutes till cooked. Remove and mash with a fork into a fine paste.

Cut mushrooms into medium-sized chunks. Coat the mushroom pieces in the beaten egg, then dip each piece in the combined batter ingredients and deep-fry in hot oil over medium high heat till crispy and golden.

Heat 2 tablespoons butter and sesame oil in a clean wok. Add bird’s eye chillies and curry leaves. Fry till fragrant then stir in mashed salted egg yolks. Keep stirring till bubbles appear.

Add prefried mushrooms followed by seasoning to mix. Toss and fry briskly to combine. Once done, dish out and sprinkle with some chopped red chilli.

Stir-fried Mushrooms with Crispy Garlic


4 pieces eryngii
1 tbsp chopped garlic
1 tbsp chopped sweet mustard (sweet choy poe)
1 tsp ginger slices
1 tbsp diced red capsicum
1 tbsp diced green capsicum

1 tsp sesame oil
1/8 tsp pepper
½ tsp chicken stock powder
3 tbsp water

Wash eryngii mushrooms well. Cut into slices on the slant.

Heat adequate oil in a wok and deep-fry garlic till golden and crispy. Dish out and set aside. Add the choy poe to the remaining hot oil and deep-fry till crispy. Dish out and set aside.

Heat a saucepan till hot; add 1 tablespoon oil. Add mushrooms; stir-fry over high heat till just done. Add ginger, both capsicums and stir in seasoning to mix.

Toss and fry briskly, then add the prefried garlic and choy poe. Mix till well combined. Dish out and serve immediately.

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