These panko crumbed mushrooms with wasabi mayonnaise feature a variety of delicious Asian mushrooms that are deep-fried in traditional Japanese breadcrumbs. Crumbly and golden, they’re great with the mix of herbal and hot wasabi mayonnaise.
Panko crumbed mushrooms with wasabi mayonnaise
Panko crumbed mushrooms
- 200g fresh assorted Asian mushrooms
- 60g (½ cup) cake flour
- salt and freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 150g (1 cup) panko breadcrumbs
- oil, for deep-frying
- 100g good-quality mayonnaise
- pinch of ground white pepper
- 20ml wasabi paste
- lime wedges, to serve
Wipe the mushrooms with a damp cloth. Place the flour in a bowl and season. Place the eggs in another bowl and the panko crumbs in a third bowl.
Toss the mushrooms in the flour to coat and gently shake off the excess flour. Dip the mushrooms in the egg wash to coat and then in the panko crumbs. Repeat with all the mushrooms.
Heat the oil in a deep fryer and fry the mushrooms until golden and crispy, about 1 – 2 minutes per side.
Drain on a paper towel and season with a little salt.
For the mayonnaise, mix the mayonnaise, pepper and wasabi together and place in a serving bowl. Serve the mushrooms with the wasabi mayonnaise and fresh lime wedges.
Cook's tip: Panko breadcrumbs are available at Asian supermarkets.