A fun finger food Thai inspired snack - smokey chilli paste and grillled oyster mushrooms are a good combo!
Serves: 6 - 8 as a nibble
Preparation time: 20 minutes
Ready in: 15 minutes
- 200g King oyster mushrooms (can substitute with oyster mushrooms), cut into thick slices
- 1 tbsp of plain oil (sunflower or groundnut)
- Pinch of white sugar
- 2 tbsp light soy sauce
- A few small sprigs Vietnamese mint (optional)
- A few small sprigs dill
- A few small sprigs coriander
- 2 spring onions, sliced thinly
- 1 head white chicory
- 1 tbsp roasted rice powder*
* to make the rice powder, dry and toast raw rice (ideally sticky, but jasmine is ok) in a pan with no oil on a low heat until evenly light brown in colour (about 10 mins, stirring occasionally). Allow this to cool before grinding it into a coarse powder in a pestle and mortar or clean spice / coffee grinder.
- 4 long red chillies
- 3 long red dry chillies
- 4 Thai red shallots, unpeeled (can substitute with small Western shallots)
- 3 cloves of garlic, unpeeled
- 2 cherry tomatoes
- Splash of fish sauce
- Make the chilli paste by charcoal grilling (or charring on a griddle pan) the fresh chillies until charred and soft for around 5 mins, grilling the dry chillies briefly (about 1 min) until darkened, grilling shallots and garlic until they are charred and soft for around 5 - 10 mins, and grilling tomatoes for a few mins til charred. The ingredients can be cooked on the same grill / pan and taken out as they are ready.
- Peel the garlic and shallots, remove skin and seeds from grilled fresh chilli and the seeds from the grilled dry chillies.
- In a pestle and mortar, pound the dry chilli to a powder. Add the shallots, garlic, tomato and chilli and pound to fairly smooth paste then season with fish sauce.
- Mix together the soy, oil and sugar and brush onto the mushrooms on both sides.
- Grill the mushrooms over a very high heat until charred and just cooked, about 2-3 mins on each side.
- Serve in chicory leaves topped with the chilli paste, spring onions and small sprigs of the herbs, finish with pinch of roasted rice powder.
Recipe courtesy of Singha
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