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Рецепт Portobello Fries And Ponzu Sauce With Ed

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Порций: 6

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  1. * Note: Ketjap manis is a sweet mild soy sauce.
  2. For the Ponzu Sauce: In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add in ginger. Cover, and let stand overnight. Strain through a fine sieve. (
  3. Makes about 2/3 c.)
  4. Heat oil to 325 degrees. Remove stems and gills from mushrooms. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 Tbsp. flour; set aside. In a medium bowl, whisk together flour, club soda, Large eggs, and coarse salt to create a batter.
  5. Dip portobello fries into batter. Blanch fries in warm oil. Drain on a paper towel-lined baking sheet. Let cold. Heat oil to 375 degrees. Cook the blanched fries in warm oil till golden and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.
  6. This recipe yields 6 servings.
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