Portobello Mushroom Fries With Ponzu Dipping Sauce

Name: Portobello Mushroom Fries With Ponzu Dipping Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 8 portabella mushrooms; 2 cups all-purpose flour; 2 cups club soda; 2 large eggs; 1 teaspoon kosher salt; 5 cups canola oil; sea salt; 1/2 teaspoon soy sauce; 1 1/2 tablespoons ketjap manis; 1/2 teaspoon Thai fish sauce; 3 tablespoons mirin; 1 teaspoon rice wine vinegar; 1 slice fresh ginger, smashed

(1)

Recipe by Ms B.

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

PORTOBELLO FRIES
8

portabella mushrooms
2

cups all-purpose flour
2

cups club soda
2

large eggs
1

teaspoon kosher salt
5

cups canola oil
sea salt
PONZU SAUCE (SOY DIPPING SAUCE)
¹⁄₂

teaspoon soy sauce
1 ¹⁄₂

tablespoons ketjap manis
¹⁄₂

teaspoon Thai fish sauce
3

tablespoons mirin
1

teaspoon rice wine vinegar
1

slice fresh ginger, smashed

DIRECTIONS

For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
Add the ginger and marinate overnight.
Strain the sauce through a fine chinois or sieve.
For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
Cut the mushrooms like steak fries.
Lightly dust the mushrooms with 2 tablespoons of flour.
Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
Dip the Portobello fries in this tempura batter.
Blanch the fires in the Canola oil at 325 degrees F.
Drain on a dry towel and let cool.
Heat the oil to 375 degrees F.
Cook the blanched fries in the hot oil until they are golden brown and crispy.
Drain on a dry towel and season with the sea salt.

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