The texture blows my mind - Spicy Cumin Vegan Lamb skewers!! 素羊肉串

By WoonHeng · 45 min

Ingredients

Instructions

1. Gently brush the mushrooms clean, cut off any tough stem parts, then tear them into pieces larger than bite-sized.
2. Bring 6-8 cups of water to a boil in a large pot or pan, then stir in 1/2 teaspoon of sugar.
3. Add the mushrooms and cook about 3 minutes until slightly tender. Smaller pieces may need less time.
4. Drain. Once cool enough to handle, press the mushrooms gently with your palms to remove all liquid, then move them to a bowl.
5. Whisk the flour and 3 tablespoons of water into a thin paste and set aside.
6. Rub the mushrooms with the cumin seeds, 1 tablespoon cumin powder, 1 tablespoon chili powder, 1/2 teaspoon salt and the mushroom seasoning until fully coated. Add more salt if you plan to serve them as they are.
7. Add the batter and sesame seeds, then coat the mushrooms well with your fingers.
8. Thread about 4 pieces of mushroom onto each skewer, repeating until all are used (about 9 skewers).
9. Place a large shallow pan over medium-low heat and cover the bottom with a thin layer of oil.
10. Lower a skewer carefully into the hot oil.
11. Cook, turning occasionally, until all sides are golden brown and a thin crust forms. Keep a light sizzle and cook the mushrooms fully through.
12. Mix 1 tablespoon cumin powder, 1 tablespoon chili powder and 1/4 teaspoon salt for topping. Sprinkle over the cooked skewers before serving.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

Mushroom