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Mushrooms Serundong
🇮🇩 Indonesian

Mushrooms Serundong

🇮🇩 Indonesian

A crunchy shell gives way to tender mushrooms — the indonesian street-snack everyone fights over. 23 minutes of mostly hands-off cooking.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

  • Vegetable Oilfor deep-frying
  • Eggs2, beaten
  • All-Purpose Flour100 g
  • Mushrooms400 g
  • Breadcrumbs150 g
  • Ground Coriander1 tsp
  • Grated Coconut150 g

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Pat the mushrooms dry and season with the ground coriander and a little salt.

  2. 2

    Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.

  3. 3

    Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.

  4. 4

    Fry the mushrooms in small batches until deep golden, 3-4 minutes per batch.

  5. 5

    Drain on a rack, never on paper, and serve hot with thai basil scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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