Crispy Enoki Wraps
Mushrooms are incredibly versatile in use, whether you’re putting them in a sauce, pasta or simply frying them they always deliver beautiful deep earth flavours and short of deliciousness. Crispy Enoki Wraps make for the perfect side dish or snack to enjoy with family and friends.
Time: 35 minutes
Recipe by: Thando Manyoni
12 wonton wrappers
¼ cup melted butter
1 garlic clove, minced
400g enoki mushrooms
200ml ice water
1 tsp Spanish smoked paprika
1 tsp garlic powder
1 tsp salt
Oil for deep frying
½ cup mayo
¼ cup siracha
2 spring onions, finely sliced
Preheat the oven to 190C. Prepare a baking sheet and prepare 6 medium sized foil balls.
Place the wonton wrappers onto a work surface and roll into a cone. Place a foil ball in each wonton opening and transfer onto the baking sheet seam side down on a greased baking sheet.
Bake for 10 minutes or until golden brown. In a small bowl, combine the butter and garlic and brush over the horn. Transfer to a cooling rack and cool completely.
Heat the oil in a medium sized pot for deep frying.
In a medium sized mixing bowl, whisk together flour, water, paprika, garlic powder and salt until smooth.
Cut off the bottom part of the enoki mushrooms and separate them into smaller bunches.
Dip the mushrooms into the batter, allow the excess to dip then fry in hot oil until golden.
When golden, place the mushrooms on paper towel to let excess oil drip off
In a small bowl combine the mayo and siracha for the dip.
Stuff the mushrooms into the cones, top with spring onions and serve with siracha mayo
Chefs Tip: When deep frying careful not to overcrowd your pot of oil as it will lower the oil’s temperature resulting in poorly fried product.