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Portobello Mushroom Fries With Ponzu Dipping Sauce

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

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Ms B.
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@Ms B.
Contributor
"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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  1. 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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