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Рецепт Portobello Fries And Ponzu Sauce With Ed
by Global Cookbook

Portobello Fries And Ponzu Sauce With Ed
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  Порций: 6

Ингредиенты

  • 5 c. canola oil
  • 8 x portobello mushrooms
  • 1 3/4 c. all-purpose flour plus more
  • 2 c. club soda
  • 2 lrg Large eggs
  • 1 tsp coarse salt
  •     Sea salt to taste
  • 1 tsp soy sauce
  • 3 Tbsp. ketjap manis see * Note
  • 1 tsp Thai fish sauce
  • 6 Tbsp. mirin
  • 2 tsp rice-wine vinegar
  • 2 slc ginger, 1/8" thick smashed

Инструкции

  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.