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Fried Enoki Mushrooms with Sweet Fish Sauce Glaze
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
3-4
Golden, crispy fried enoki mushrooms glazed with a sweet and savory fish sauce—this dish is a perfect snack or side for any occasion. With a satisfying crunch and an umami-packed glaze, it’s sure to impress! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
- 4 cups enoki mushrooms (trimmed into bundles, about chicken tender size)
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup soda water (chilled)
- Oil (for frying)
- 4 tbsp sugar
-
2 tbsp Red Boat fish sauce
- 2 red chilies (finely chopped)
- 2 tbsp garlic (minced)
- Juice of 2 limes
- 1/4 tsp bouillon (optional)
For the mushrooms:
For the sweet fish sauce glaze
Directions
Trim enoki mushrooms into tender-sized bundles and pat them dry to remove excess moisture.
In a bowl, whisk together all-purpose flour, rice flour, baking powder, salt, paprika, and garlic powder. Slowly whisk in the chilled soda water until smooth. Keep the batter cold for maximum crispiness.
Heat oil in a deep pan or wok to 350°F (175°C). Dip each enoki bundle into the batter, letting the excess drip off. Fry in batches, turning occasionally, until golden and crispy (about 3–4 minutes per batch). Drain on a wire rack or paper towel-lined plate.
In a small saucepan, combine sugar, fish sauce, chilies, garlic, lime juice, and bouillon. Simmer over medium heat, stirring frequently, until the sauce thickens slightly (about 2–3 minutes).
Toss the fried enoki mushrooms in the sweet fish sauce glaze or drizzle it generously over the top
Serve immediately for the ultimate crispy texture. Garnish with extra chilies or lime wedges if desired.
