Salt & Pepper King Mushroom Recipe
Make Salt & Pepper King Mushroom Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushrooms
Batter & Coating
Seasoning & Garnish
Method
Mushrooms
- 1
Clean & slice
Wipe the king oyster mushrooms with a damp cloth (do not soak). Trim the dry ends. Slice each mushroom lengthwise into planks about 1–1.2 cm thick (or cut into 1–1.2 cm medallions if preferred). Aim for pieces roughly uniform in thickness so they fry evenly.
- 2
Score (optional)
If the pieces are wide, score the cut surface with shallow diagonal cuts (crosshatch) so batter and seasoning cling better. Pat the pieces dry with paper towel — moisture prevents crisping.
Batter & Coating
- 3
Dust mushrooms
Place the sliced mushrooms in a bowl and dust lightly with the 2 tbs cornstarch so they have a thin, dry coating. Shake off excess — this helps the batter cling.
- 4
Make the batter
In a bowl whisk the egg white and cold water briefly. Add 0.5 cups cornstarch, 0.25 cups rice flour, 0.5 cups all-purpose flour, 0.5 tsp baking powder, 1 tsp fine salt and 0.5 tsp ground white pepper. Whisk until a smooth, slightly thick batter forms — it should coat the back of a spoon but still flow (adjust with a tablespoon of water if too thick). Chill for 5 minutes if time allows; cold batter fries crispier.
- 5
Prepare frying oil
Pour the vegetable oil into a deep saucepan or fryer to a depth of at least 6 cm (3 inches) and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and rise to the surface steadily.
- 6
Coat and first fry
Working in small batches (do not overcrowd), dip each dusted mushroom piece into the batter to evenly coat, let excess drip off, then gently lower into the oil. Fry at about 160–170°C (325–340°F) for 1.5–2.5 minutes until pale and set but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towel. Rest the pieces for 1–2 minutes.
- 7
Second fry for crispiness
Increase oil temperature to 190–195°C (375–380°F). Return the rested mushrooms in batches for a quick second fry — about 45–90 seconds — until golden-brown and crisp. Remove, drain on a rack, and keep warm while you prepare the seasoning.
Seasoning & Garnish
- 8
Toast Sichuan peppercorns
In a small skillet (or using a ladle taken from the hot oil) heat the 1 tbs neutral oil until shimmering. Add the whole Sichuan peppercorns and toast briefly, about 20–30 seconds, until aromatic. Take care not to burn them; remove from heat.
- 9
- 10
Make salt & pepper mix
While the aromatics are hot, stir in the 1.5 tsp coarse sea salt and 1 tsp ground white pepper into the garlic-chili-peppercorn oil mixture. This creates the classic salt & pepper seasoning and slightly toasts the salt; taste carefully — it should be well seasoned but not overly salty.
- 11
Combine mushrooms and seasoning
Place the double-fried mushrooms into a large bowl. Pour the aromatic salt & pepper mixture over the hot mushrooms and toss gently but thoroughly so the coating adheres and the aromatics distribute evenly. The hot oil will crisp and slightly season the surface.
- 12
Finish and serve
Scatter thinly sliced scallion greens over the mushrooms, give a final gentle toss, and transfer to a serving platter. Serve immediately with lemon wedges on the side for squeezing. Recommend serving as a dim-sum small bite while still hot and crisp.
