Crispy Mushroom Tangsu (Sweet & Sour)
Double-fried oyster mushrooms with a shattering crust, drizzled in tangy sweet-and-sour sauce - a crowd-pleasing Korean tangsu that rivals the meat version. Coated in potato starch batter, they fry at 170°C, rest, then refry at 180°C for maximum crunch. A separate sauce of soy, vinegar, and sugar simmers with onion, bell pepper, and carrot, thickened with starch slurry. Poured over just before serving - or kept aside to preserve crunch.
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Instructions
- 1
Tear oyster mushrooms into bite-size pieces and remove moisture with paper towel.
- 2
Mix 80 g potato starch, flour, and 90 ml water to make frying batter.
- 3
Coat mushrooms in batter and deep-fry at 170°C for 3–4 minutes for first fry.
- 4
Rest for 2 minutes, then refry at 180°C for 1 minute for extra crispness.
- 5
Stir-fry onion, bell pepper, and carrot briefly, then add 130 ml water.
- 6
Add soy sauce, vinegar, and sugar; simmer and thicken with remaining starch slurry.
- 7
Pour sauce over fried mushrooms right before serving, or serve separately for dipping.
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Nutrition (per serving)
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