Ingredients
- EDAMAME PUREE:
- 100g Edamame
- 5 Cloves garlic
- 100ml milk
- 3 Black pepper corns
- Pinch salt
- 3 Scallions, roughly chopped
- 50g Spinach
- 1 Cup vegetable stock
- CRUMBED MUSHROOMS:
- 4 Large Portobello mushrooms
- 2 Cups panko bread crumbs
- 1 Cup all purpose flour
- 1 Egg
- 1 Tbls Water
- 1/2 Tsp salt
- 1/2 Tsp Ground black pepper
- 1/2 Tsp Garlic powder
- Neutral oil for frying
- ANKAKE STIRFRY:
- 3 Eggs, whisked
- 2 Scallions, sliced thin, white and green separated
- 1 Tbls Sesame oil
- 1 Tbls Neutral oil
- 150G Enoki mushrooms, trimmed
- 1/2 Cup vegetable stock
- 1 Tbls Soy sauce
- 1 Tsp Rice vinegar
- 1 Heaped Tsp Lee Kum Kee Chili bean sauce
- 1/2 Tbls Sugar
- 1/2 Tbls Tapioca starch mixed with 1 Tbls water
- TO SERVE:
- Scallions
- Fresh chili, finely sliced
Method
- EDAMAME PUREE:
- Peel the garlic, using the flat of the knife squash the garlic slightly to bruise and release the flavour.
- Add the garlic to a small sauce pan along with the milk, pepper and salt. Bring to a simmer and simmer gently for 10 minutes making sure it doesn't burn. Remove from the heat and set aside to cool a little.
- In another small saucepan combine the edamame and vegetable stock. Bring to the boil and simmer for about 15 minutes, add the scallions and spinach and simmer for a further 5 minutes. Remove from the heat.
- Strain the edamame mixture reserving the stock for later, add the edamame mixture to a food processor or blender. Discard the pepper corns from the garlic mixture and add the garlic and milk to the food processor. Starting on low speed start blending the mixture adding a little of the vegetable stock as you go until you reach a smooth creamy consistency. You may need to add a little water if you run out of stock.
- Run the puree through a sieve and fry off in a hot pan for a minute or two. Set aside for serving.
- CRUMBED MUSHROOMS:
- Heat the oven to 180C, Line a baking sheet with baking paper and place a wire rack on top. Set aside. Heat a pan with an inch of Neutral oil in the bottom to medium high heat.
- Prepare 3 bowls. Place the flour, salt, pepper and garlic powder in the first bowl and mix together. In the second bowl whisk the egg with the water until smooth. And in the third bowl place the panko crumbs.
- Peel your mushrooms leaving the stem on for now. Holding the stem roll the cap into the flour mixture until evenly coated. We are only coating the cap not the gills of the mushroom. Roll the floured cap into the egg mixture and then into the crumbs, set aside on a plate and repeat with the other mushrooms.
- Remove the stems from the mushrooms and using a slotted spoon or skimmer place each mushroom crumb side down into the hot oil. Fry until golden and drain on paper towel.
- Place the mushrooms crumb side up and bake in the oven until cooked through (about 10 minutes).
- ANKAKE STIRFRY:
- Whilst the mushrooms are baking heat your wok or pan with the sesame oil, add in the white part of the scallions and fry for 1 minute, add the enoki and fry until wilted. Remove and set aside.
- Heat the neutral oil in the wok or pan and add the eggs, with a wooden spoon gently swirl the loosely set egg around the pan to continue cooking the rest of the egg, when the bottom of the egg is cooked add the enoki back into the pan, toss together and transfer to a bowl.
- Add the vegetable stock, soy, vinegar, sugar, Lee Kum Kee chili bean sauce, and tapioca mixture to the pan and bring to a simmer, cook until sauce starts to thicken. Remove from the heat.
- TO SERVE:
- Place some of the puree onto each plate and place a mushroom crumb side down. Top the mushroom with the enoki/egg mixture and drizzle a generous amount of the ankake sauce over the top. Garnish with thinly sliced scallions and chili.
Product used in recipe
- Lee Kum Kee - Chilli Bean Sauce
