Recette des SHIITAK\u00c9S CROUSTILLANTS SAUCE HOISIN pour 4 personnes :<\/h2> \n \n

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• 250g of shiitake mushrooms<\/li> \n
• 300g of flour<\/li> \n
• 420g of water<\/li> \n
• tapioca starch<\/li> \n<\/ul> \n \n

  Sauce:<\/p> \n \n

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  • 3 tablespoons brown sugar<\/li> \n
  • 2 tablespoons of hoisin sauce<\/li> \n
  • 2 tablespoons of white vinegar<\/li> \n
  • 2 tablespoons of clear soy sauce<\/li> \n
  • 8 tablespoons of water<\/li> \n
  • 2 teaspoons of rice flour<\/li> \n<\/ul> \n \n

    For cooking :<\/p> \n \n

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    • 2 tablespoons oil<\/li> \n
    • 2 cloves of garlic<\/li> \n
    • 2cm of ginger<\/li> \n
    • 2 handfuls of unsalted roasted peanuts<\/li> \n
    • a few sprigs of coriander<\/li> \n<\/ul> \n

      Instructions :\u00a0<\/h2> \n \n

      Start by removing the stem from the shiitake. Then we’ll leave them whole!<\/p> \n \n

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      Mix flour and water in one container, and pour tapioca starch in another. Dip the shiitake mushrooms in the fairly liquid paste, drain partially and then place them in the starch.<\/p> \n \n

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      The starch will cover the dough.<\/p> \n \n

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      Do the same for all the mushrooms. Heat a pan of oil to 180\u00b0C. Shake the mushrooms a little to remove excess starch, then dip them in the hot oil.<\/p> \n \n

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      They must be well colored to be crispy.<\/p> \n \n

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      You can fry them a second time for extra crispness.<\/p> \n \n

      For the sauce: pour the oil, garlic and ginger into the wok (or a saucepan). Heat to colour.<\/p> \n \n

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      Combine remaining sauce ingredients.<\/p> \n \n

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      Pour into the wok and cook while stirring.<\/p> \n \n

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      The sauce should thicken and become slick.<\/p> \n \n

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      Add shiitake mushrooms, coat with sauce and cook for one or two minutes.<\/p> \n \n

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      Add unsalted roasted peanuts to taste. Simply chop them with a knife!<\/p> \n \n

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      Hop in the wok.<\/p> \n \n

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      Mix again and serve immediately.<\/p> \n \n

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      I also add chopped cilantro and serve it with plain rice! A delight!<\/p> \n \n

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      Crispy Shiitake with Hoisin sauce<\/h2>\n

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      I had proposed on my cooking blog, several recipes of crispy meats. I was craving this vegan option with shiitake mushrooms. It's been a while since I shared with you the secret of tapioca starch that makes frying extra crispy. Here I make a sauce with hoisin, vinegar, sugar and soy sauce. All this with crunchy peanuts and coriander, it makes a very fragrant and irresistible dish!<\/span><\/div>\n

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