Looking for a fun and tasty Thai street food style finger food to serve at your next gathering? Look no further than my Fried Enoki Mushroom with Sriracha Mayo Sauce recipe! This dish is both simple and delicious, with the crispy texture of fried Enoki mushrooms perfectly complemented by the creamy and slightly spicy Sriracha mayo dipping sauce, similar to those street food you find in night markets across Thailand.
Frying mushrooms can be a bit tricky, as they contain a lot of water. To ensure that your mushrooms become crispy and golden brown, be sure to give them plenty of space in the pan and fry them over medium-high heat until the excess liquid has evaporated. I recommend using Enoki mushrooms for this recipe, as their thin and delicate texture lends itself perfectly to frying.
To prepare your Enoki mushrooms, simply cut off the bottom inch, wash them thoroughly, and separate them into small bundles while keeping them attached at the bottom. Allow them to dry completely at room temperature or use a kitchen towel to speed up the process.
Making the Sriracha mayo dipping sauce is a breeze - simply mix mayonnaise with Sriracha sauce to taste.
Fried Enoki mushrooms with Sriracha Mayo Sauce are sure to be a hit with both kids and adults alike. For a different flavor, you can also serve them with Thai sweet chili sauce. Give this recipe a try and impress your guests with this fun and flavorful appetizer!
Note: You can use tempura flour or crispy flour to fry the mushrooms. If you use these types of flour, you won't need to mix them with tapioca flour and baking powder. These specialty flours are already formulated to create a crispy texture when fried, so you can skip the extra steps and still achieve delicious results. Simply coat your mushrooms in the tempura or crispy flour and fry as usual.
To make this recipe, you are going to need:
- 250 g. Enoki mushroom
- 2 cups. Wheat Flour
- ¼ cup Tapioca Starch
- 1 teaspoon baking powder
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- 2 garlic cloves, minced (optional)
- 3 tablespoon Sriracha sauce (for Sriracha Mayo Sauce)
- 3 tablespoon Mayonnaise (for Sriracha Mayo Sauce)
- 1 tablespoon sweetened condensed milk (for Sriracha Mayo Sauce)
Here is a step-by-step guide on how to make Fried Enoki Mushroom With Sriracha Mayo Sauce Recipe
1 Gather all the necessary ingredients. Wash the Enoki mushrooms thoroughly and dry them well.
2 Prepare your batter by mixing together all of the flour, salt, pepper, garlic, and water. Whisk the ingredients together until well combined. It is recommended to add the water gradually, stirring after each addition, until the mixture reaches a smooth and slightly thick consistency. Be careful not to add too much water, as this can make the batter too thin and runny.
3 Separate the Enoki mushrooms from each other, but keep them attached at the bottom to form small bundles. If some of the mushrooms become loose and separate from the bottom, don't worry - you can still use them. Simply keep them together and dip them into the batter along with the others.
4 Dip the Enoki mushroom into the batter and coat them well.
5 Pour about 1-2 inches of cooking oil into a pan and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature. You can test the oil temperature by dropping in one mushroom - if it begins to sizzle and bubble, the oil is ready for cooking.
6 Drop the small bundles of coated Enoki mushrooms into the hot oil. Be sure not to pack the mushrooms too tightly in the pan, as this can cause them to become soggy. Add 2-3 small bundles at a time and allow them to bloom in the oil. Fry the mushrooms until the bottom side turns a golden brown color, then flip them over and fry the other side until it becomes a nice golden brown as well.
7 Remove the fried mushrooms from the pan and drain them well to remove excess oil. Leave them at room temperature to cool and allow them to become crispy.
8 While you are waiting for the fried mushrooms to cool, you can make the Sriracha Mayo Dipping Sauce. Mix the ingredients together and whisk them well to ensure that they are thoroughly combined.
9 Whisk all the dipping sauce ingredients together until the mixture becomes smooth.
10 Serve the Fried Enoki Mushroom with Sriracha Mayo and Thai sweet chili sauce as a dipping sauce. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Fried Enoki Mushroom With Sriracha Mayo Sauce Recipe
Looking for a delicious and easy-to-make Thai street food style appetizer? Try our Fried Enoki Mushroom with Sriracha Mayo Sauce recipe! These crispy and savory mushrooms are perfectly complemented by a spicy and creamy sauce. Follow our step-by-step instructions and impress your friends and family with this mouthwatering dish. Let’s get cooking!
Ingredients
- 250 g. Enoki mushroom
- 2 cups. Wheat Flour
- ¼ cup Tapioca Starch
- 1 teaspoon baking powder
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- 2 garlic cloves, minced (optional)
- 3 tablespoon Sriracha sauce (for Sriracha Mayo Sauce)
- 3 tablespoon Mayonnaise (for Sriracha Mayo Sauce)
- 1 tablespoon sweetened condensed milk (for Sriracha Mayo Sauce)
Directions
- Gather all the necessary ingredients. Wash the Enoki mushrooms thoroughly and dry them well.
- Prepare your batter by mixing together all of the flour, salt, pepper, garlic, and water. Whisk the ingredients together until well combined. It is recommended to add the water gradually, stirring after each addition, until the mixture reaches a smooth and slightly thick consistency. Be careful not to add too much water, as this can make the batter too thin and runny.
- Separate the Enoki mushrooms from each other, but keep them attached at the bottom to form small bundles. If some of the mushrooms become loose and separate from the bottom, don’t worry - you can still use them. Simply keep them together and dip them into the batter along with the others.
- Dip the Enoki mushroom into the batter and coat them well.
- Pour about 1-2 inches of cooking oil into a pan and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature. You can test the oil temperature by dropping in one mushroom - if it begins to sizzle and bubble, the oil is ready for cooking.
- Drop the small bundles of coated Enoki mushrooms into the hot oil. Be sure not to pack the mushrooms too tightly in the pan, as this can cause them to become soggy. Add 2-3 small bundles at a time and allow them to bloom in the oil. Fry the mushrooms until the bottom side turns a golden brown color, then flip them over and fry the other side until it becomes a nice golden brown as well.
- Remove the fried mushrooms from the pan and drain them well to remove excess oil. Leave them at room temperature to cool and allow them to become crispy.
- While you are waiting for the fried mushrooms to cool, you can make the Sriracha Mayo Dipping Sauce. Mix the ingredients together and whisk them well to ensure that they are thoroughly combined.
- Whisk all the dipping sauce ingredients together until the mixture becomes smooth.
- Serve the Fried Enoki Mushroom with Sriracha Mayo and Thai sweet chili sauce as a dipping sauce. Enjoy!
