INGREDIENTS :

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Spices mix :

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• 200 g plain all-purpose flour

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• 2 tsp baking powder

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• 1 tsp ground ginger

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• 1 tsp onion powder

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• 1 tsp sugar

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• 2 tsp garlic salt

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• 2 tsp paprika powder

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• 1/2 tsp dried oregano

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• 1/2 tsp dried marjoram

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• 1/2 tsp dried thyme

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• 1/2 tsp dried sage

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• 1/2 tsp allspice

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• 1 tsp black pepper

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• 1 tsp salt

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• 1 tsp chilli powder (optional)

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• 1 tsp Danwood Smoky Powder®

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other :

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• 300 g oyster mushrooms.

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• 200 ml unsweetened soy milk

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• 1 tbsp nutritional yeast

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• Danwood Smoked Oil® to fry

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• Pinch of salt

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INSTRUCTIONS :

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• Combine all the spice mix ingredients in a mixing bowl, mix well.

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• Place 80g of the spice mixture into the other bowl, add 200 ml of unsweetened soy milk and 1 tablespoon of nutritional yeast, whisk gently until you get a smooth batter.

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• You should have a plate of oyster mushrooms, a liquid and a dry mixture.

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• Dip each piece of mushroom into the liquid mixture, let it soak for a few seconds and absorb the batter. Then roll it into the dry mixture until completely coated. Repeat the same process for each piece, place them onto a tray/plate to let the coating sit for a few minutes.

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• Heat up the oil in a small non-stick saucepan and carefully add the mushroom piece-by-piece into Danwood Smoked Oil® (depending on how big your saucepan is, try to not overcrowd too many pieces in at once), deep fry until it is a beautiful golden colour all around and floating on the oil.

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• Place the deep-fried mushrooms on a tray with oil-absorbing cooking paper or kitchen towel and allow to cool for 5-10 minutes.

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• Serve with freshly squeezed lime juice and your preferred flavour sauce (sweet chilli sauce, curry sauce or sweet & sour sauce… etc).