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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Mushrooms:
1/2 lb. portabella mushroom caps
Vegetable oil for deep-frying
Batter:
1-1/2 cups light beer
1 cup all-purpose flour
3 tsp. seasoned salt
Sauce:
1 cup mirin
1/2 cup rice wine vinegar
4 tbsp. sweet Thai chili sauce
2 tsp. sesame oil
1 tbsp. Thai fish sauce
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Directions:
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Mix the ingredients for the sauce and batter and set aside. Cut the mushrooms in half-inch finger-sized strips. Dip into the batter and deep-fry in 375°F oil until golden brown. Remove from oil and drain on paper towels. Keep warm until all the mushrooms have been fried. Serve hot with sauce on the side.
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Recipe from the Grouse Mountain Grill, Vail, Colorado.
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