Chiang Rai Mushrooms

Cooking time: 20 minutes, serves 2-4 people as a side or snack

600g mushrooms
3 tbsp tapioca flour
2 cups high heat Olivado oil
1 tbsp soy sauce
White pepper 

Sift tapioca flour onto the mushrooms so they are lightly coated.
Pour the high-heat Olivado oil into a pot or wok and heat – the hotter the better.
Add the mushrooms to the oil and cook until golden brown. Once cooked, take the mushrooms out and remove excess oil.
In a bowl, dust the mushrooms with white pepper and then drizzle with soy sauce.
Serve with a lime. 

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