Dongbei Zha Xian Mo

Northeastern China's vast forests yield an abundance of wild mushrooms each autumn, and frying them in a crisp seasoned coating is one of the oldest snack traditions in Heilongjiang and Jilin provinces. Vendors at night markets serve these in paper cones with a sprinkle of cumin and chilli powder — a combination that reveals the Central Asian influence on Dongbei's borderland cuisine.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) fresh shiitake or oyster mushrooms, torn into large pieces
• 120g (1 cup) plain flour
• 2 tbsp (16g) cornstarch
• 1 tsp (4g) baking powder
• 1 tsp (4g) fine salt
• 1 egg, beaten
• 160ml (⅔ cup) cold water
• Neutral oil for deep-frying

Seasoning powder:

• 1 tsp (2g) ground cumin
• ½ tsp (1g) chilli powder
• ½ tsp (1g) five-spice powder
• ½ tsp (1g) fine salt
• ½ tsp (1g) white pepper

Instructions

1. Pat mushroom pieces thoroughly dry. Moisture is the enemy of crunch.
2. Whisk flour, cornstarch, baking powder, and salt. Add egg and cold water; stir until a smooth batter just thicker than double cream forms. Rest 5 minutes in the fridge.
3. Mix all seasoning powder ingredients together in a small bowl; set aside.
4. Heat oil in a wok or deep pot to 180°C (350°F).
5. Dip mushroom pieces in batter, shaking off excess, and fry in batches of 6–8 pieces for 3–4 minutes, turning once, until deep golden and crisp. Do not crowd the pot.
6. Drain on a wire rack. Immediately toss with seasoning powder while still hot.
7. Serve in paper cones or small bowls as a snack.

Cook's Notes: Oyster mushrooms fry faster than shiitake — check them at 2.5 minutes. If using wild mushrooms, clean them with a dry brush rather than washing. The batter works equally well with sliced lotus root or thick-cut sweet potato.