Crispy oyster mushroom and chicken wing with curry powder

One day I saw my neighbor bought oyster mushroom at the veggie seller. Then casually I asked her what would she do with it. She said that she was about to make crispy mushroom. It sounded very good to me. As I told you in my previous post about bakso wortel jamur that I really rarely cook mushroom. Then I went googling and found that many of my friends were already posted about it in their blogs. Oh dear, I am so outmoded... kudet, kudet as Raditya Dika said in his ads... ha ha

Basically it is oyster mushroom that is coated in flour mixture and then deep fried. To make it crispier, as I read in many sites, we can do one of the following. First is dipping mushroom in beaten egg first before the flour mixture. Another is  dipping it in wet batter of flour and then in dry flour mixture. 

This morning I tried the second way. I got the recipe from sajian sedap. I made half of the recipe and since there were some leftover batters I added some chicken wings in it. I thought that my curry powder was mild curry. The taste was subtle but surely make the mushroom and chicken more tasty and have nicely golden color. They were crunchy with crispy skin, especially when they were fresh from the pan... In the afternoon they were a bit soften though I kept them in tupperware.

Ingredients

200 gr oyster mushroom

3 chicken wings

oil for frying

Wet batter:

100 gr all purpose flour

10 gr sagoo flour

10 gr rice flour

1/2 tsp baking powder (omitted)

1/2 tsp chicken powder (omitted)

3/4 tbs curry powder

2 garlic, crushed

Salt and pepper, to taste
200 ml water

Dry batter:

150 gr all purpose flour

25 gr sagoo flour

1 tsp garlic powder

1/2 tsp baking powder (omitted)

1/2 tsp chicken powder (omitted)

Salt and pepper, to taste

Method:

Wash mushroom and chicken wings under cold running water. 
Drain and squish the excess water.
Remove the stem of the mushroom. 

Combine all wet batter ingredients until smooth and lump free.

In another bowl, mix well ingredients for dry batter.

Heat oil on the frying pan.

Dip mushroom and chicken wings one by one in the wet batter. 

Then dip them in the dry batter until fully coated.

Deep fry mushroom and chicken wings until golden brown and cook through. 

(I fry the chicken in a stainless steel mug so that it can submerge in oil)

Remove from the heat and drain on kitchen towel.
Serve immediately.

I am submitting this post to little thumbs up event, June 2013 #curry, organised by Zoe of bake for happy kids and Mui mui of my little favourites DIY. It is hosted by Miss B of everybody eats well in Flanders