Shop Bao Ngọc’s Mushroom Calamari

Ngọc Trần shares the recipe for a crowd favourite at Shop Bao Ngọc, featuring a vegan version of fried calamari. Read her story here.

Photo by Quincy Malesovas.

Ingredients –

1 packet of king oyster mushrooms

1 packet of enoki mushrooms

1L Bonsoy Long Life Soy Milk

Tapioca flour or arrowroot flour

Oil, for frying

Salt and pepper – or your favourite seasoning mix

Wedge of lemon

Coriander, to garnish

Vegan Sriracha Mayonnaise, to dip 

Method –

Heat oil in a small to medium-sized, deep skillet over medium-high heat. 

Place soy milk and flour into separate bowls. Cut off the ‘feed’ bits at the bottom of the mushrooms. When cutting enoki mushrooms make sure the strands still stick together at the base. Wash mushrooms thoroughly to remove any impurities. 

Break king oyster mushroom into thin strips (about the length of your finger). Break apart the enoki mushroom into small clumps attached at the base (clumps should be around the width of your finger). 

To test if the oil is ready, drop a pinch of flour into the oil. If it sizzles and floats to the top, the oil is ready! 

Dip mushroom into soy milk, shake off excess, then dip and coat in flour. Place in oil immediately and fry until golden. Repeat, make sure not to overcrowd. 

Remove mushrooms, shake off excess oil and place on a paper towel. Sprinkle your favourite salt mix over the mushrooms and toss until evenly coated. 

Garnish with coriander and a squeeze of lemon juice and serve immediately. 

Notes –

King oyster mushrooms take approximately 3 minutes to cook, while enoki mushrooms will take approximately 1 minute, depending on the size of the clumps. 

If the mushroom pieces stick together in the oil, try to pull them apart with some chopsticks, but don’t worry if they clump a little bit, you can pull them apart later.