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Rosheen Kaul's fried enoki mushrooms, almond tarator and chilli oil recipe
Food

Rosheen Kaul's fried enoki mushrooms

Preparation time
15 minutes
Cooking time
5 minutes
Serves
2 as a snack

With almond tarator and chilli oil

Being a mushroom-based dish, Rosheen Kaul's fried enoki mushrooms, almond tarator and chilli oil is perfect paired with a silken Pinot Noir or Nero d'Avola as it has a similar weight.

Ingredients

1 pack enoki mushroom 

Tempura flour 

Sparkling water 

Store-bought crispy chilli oil 

Salt 

 

Tarator 

50g almond meal 

25g silken tofu 

10g fermented tofu in chilli oil 

12ml soy sauce 

10ml white vinegar 

20ml water 

2ml lemon juice 

40ml vegetable oil


Recipe by Rosheen Kaul

Photography by Kristoffer Paulsen

Method

1. For tarator: blitz the almond meal, silken tofu, fermented tofu, white vinegar, water, soy and lemon juice in a food processor until very smooth. Stream in vegetable oil to emulsify, then taste and adjust for seasoning if required. 

2. Divide the enoki into 6 even pieces, then coat in a thin batter made of tempura flour and sparkling water and deep fry. Serve immediately with the tarator and drizzle with chilli oil.


Wine Match

Pinot Noir

Nero d'Avola

Food
Preparation Time
15 minutes
Cooking Time
5 minutes
Serves
2 as a snack