Name: Wasabi Mushroom on Compressed Watermelon recipe by Nishant Choubey at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: Button mushroom – 1 kg; Wasabi powder – 100 gm; Milk maid – 1 tin; Japanese mayonnaise or eggless mayonnaise - 1 bottle; Lemon – 5 no; Watermelon – 1 no; Mint – 50 gm; Ripe Mango – 2 no; Sweet chili sauce – 1 bottle; Black sesame seed – 20 gm; Rice flour – 1 kg; Refined flour – 1 kg; Tang mein or corn starch – 500 gm; Potato starch – 500 gm; Baking powder – 100 gm; Refined oil – to fry; Salt – to taste

ABOUT Wasabi Mushroom on Compressed Watermelon RECIPE

It's sweet, spicy and filled with umami thanks to wasabi, this is a simple starter that will tickle your tastebuds

Ingredients Serving: 10

Button mushroom – 1 kg
Wasabi powder – 100 gm
Milk maid – 1 tin
Japanese mayonnaise or eggless mayonnaise - 1 bottle
Lemon – 5 no
Watermelon – 1 no
Mint – 50 gm
Ripe Mango – 2 no
Sweet chili sauce – 1 bottle
Black sesame seed – 20 gm
Rice flour – 1 kg
Refined flour – 1 kg
Tang mein or corn starch – 500 gm
Potato starch – 500 gm
Baking powder – 100 gm
Refined oil – to fry
Salt – to taste

Instructions

Compress the watermelon with mint.
In the meantime make batter with potato starch, tang main flour or regular corn starch, bakingpowder, refinedflour, rice flour and cold water.
Mix wasabi powder with Japanese mayonnaise or regular eggless mayonnaise, and milkmaid.
Dust the mushrooms with refined flour and dip them in the batter. Fry them till golden brown.
Coat them with the wasabi mayonnaise.
Top it up with mango salsa which is made by mixing mango with sweet chili sauce and a dash of lemon juice.
Serve them with compressed watermelon.

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