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Naga Ghost Pepper Honey "Shrooms"

Ghost Naga chili honey tossed “shrooms”
Ghost Naga chili honey tossed “shrooms”
  • Preparation time
    40 min
  • Difficulty
    Easy
  • Number of servings
    10

Introducing a recipe that brings a fiery addition to your menu: Naga Ghost Peppers! Our Naga Ghost Pepper Honey 'Shrooms recipe is designed to take your culinary offerings to the next level. With its unique blend of ingredients and bold flavours, it brings a piquant and spicy kick to the table. The combination of Naga Ghost Pepper, honey, and Shaoxing vinegar creates a harmonious balance of sweetness and tanginess that will enhance any dining experience.

The star of this dish is the oyster mushrooms, marinated in MAGGI® Liquid Seasoning and soya milk. This marination process imparts a velvety and tender texture to the mushrooms, while maintaining their crispness and juiciness. The result is a delightful contrast of flavours and textures that will leave your customers wanting more.

Whether you're a chef, a restaurant owner, a caterer, or a street food vendor, this recipe offers a versatile and diverse addition to your menu. It's a surefire way to impress your customers and infuse your dishes with a bold and unforgettable taste experience.

Ingredients
maggi-liquid-seasoning-front
MAGGI Liquid Seasoning
For the hot honey
  • 300g honey
  • 20g dried Ghost Naga chili
  • 10ml Shaoxing vinegar
For the “shrooms”
  • 1kg oyster mushrooms
  • 40ml MAGGI Liquid Seasoning
  • 200ml soya milk
  • 200g self-rising flour
  • 100g cornflour
  • 10g Cajun seasoning
To serve
  • 300g little gem, washed
  • 50g pickled pink onions
Preparation
  • 1
    In a saucepan, gently heat the honey for 5 minutes, making sure not to boil it.
  • 2
    Add 20g of dried Ghost Naga chili and 10ml of Shaoxing vinegar to the saucepan and mix well. Then, pour the mixture into jars and allow it to cool.
  • 3
    Pre-heat the fryer to 170°C (340°F).
  • 4
    In a separate bowl, cut 1kg of oyster mushrooms in half. Add 40ml of MAGGI® Liquid Seasoning and 200ml of soya milk to the bowl. Allow the mushrooms to marinate in the mixture for 30 minutes.
  • 5
    In a separate bowl, combine 200g of self-rising flour, 100g of cornflour, and 10g of Cajun seasoning. Mix well.
  • 6
    Dip the marinated mushroom into the seasoned flour, making sure it is coated evenly. Carefully place the coated mushroom into the fryer and cook for 4 minutes or until crispy.
  • 7
    Pick the leaves from the lettuce and arrange them on serving plates. Place the crispy mushrooms on top of the lettuce.
  • 8
    Drizzle the hot honey over the dish and garnish with pink onions.

TYPICAL VALUES 

Per 100ml

Per serve

Reference Intake

% RI*

Energy

708kJ

169 kcal

1568kJ

374 kcal

8400 kJ

2000 kcal

19%

 

Fat

7.7g

17.0g

70

24%

of which: saturates

0.6g

1.3g

20

7%

Carbohydrate

21.7g

48.2g

260

19%

of which: sugars

10.6g

23.5g

90

26%

Fibre

0.8g

1.8g

-

-

Protein

2.8g

6.2g

50

12%

Salt

0.28g

0.61g

6

10%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

 Fat Saturates Sugars Salt

1568kJ

374 kcal

 17.0 g 1.3 g 23.5 g 0.61 g
19%* 24%* 7%* 26%* 10%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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