Spicy Cumin Lion's Mane Skewers brought to you by WoonHeng
INGREDIENTS
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16 oz fresh lion’s mane mushrooms
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sugar
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water
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cooking oil
Batter
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2 tablespoons flour
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3 tablespoons water
Spice Mix
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½ tablespoons cumin seeds
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1 tablespoon cumin powder plus extra for topping
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1 tablespoon chili powder plus extra for topping
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1 tablespoon sesame seeds
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½ teaspoon salt plus extra for topping
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½ teaspoon mushrooms seasoning
INSTRUCTIONS
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Gently clean mushrooms with a brush, then cut off any tough parts from the stems, if any. Next, use your fingers to tear mushrooms into larger than bite-sized pieces.
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Fill a large pot or pan with water (about 6-8 cups depending on the pan size) and bring it to a boil. Then, add ½ teaspoon of sugar into the hot water.
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Add mushrooms and cook for about 3 minutes until slightly tender. Cooking time may be shorter for smaller mushrooms pieces.
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Drain out the water. Once cooled, using your palms, gently squeeze mushrooms to remove all the liquid and transfer to a bowl.
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Meanwhile, whisk together flour and water into a thin paste, set aside.
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Rub mushrooms with cumin seeds, cumin powder, chili powder, salt, and mushrooms seasoning until all mushrooms are coated. [Increase the salt if you plan to serve this as-is]
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Add the batter and sesame seeds, then use your fingers to coat the mushrooms until well combined.
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Thread a few pieces of mushrooms (about 4) onto the skewer. Repeat until all mushrooms are done. (I got about 9 skewers)
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Set a large shallow pan (big enough to fit the skewer) over medium-low heat. Cover the bottom with a thin layer of oil (see video or picture above for reference).
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Carefully lower the skewer onto the hot oil.
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Cook until all sides turn golden brown and a thin crust forms, turning occasionally. Please make sure to maintain a light sizzle over medium-low heat and fully cook through the mushrooms.
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To prepare another spice mix for topping, combine 1 tablespoon of cumin powder and chili powder with ¼ teaspoon of salt.
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Sprinkle onto the cooked mushrooms before serving. Alternatively, serve the skewers with chili oil and sediment for a spicier kick.
