Enoki ‘Scallop’
Directions
- 1Chop off the bottom part of enoki mushrooms and wash them.
- 2Wrap the enoki mushrooms with seaweed.
- 3Dap both sides of the rice paper in water and wrap the enokis again.
- 4Wrap tightly and slice into 1-1.5cm pieces.
- 5Line an air fryer with parchment paper, place the enoki scallops inside, and brush them with oil.
- 6Air fry at 190°C for 20-25 minutes.
- 7Make the sauce by mixing gochujang, dark soy sauce, plum syrup, minced garlic, and a splash of oat milk.
- 8Serve the air-fried enoki scallops with the sauce, topped with coriander and sesame seeds.
Ingredients
- 200 g Enoki Mushrooms
- 2 Seaweed sheets
- 2 Rice paper
- 1 tbsp Oil
- 1 tbsp Gochujang
- 1 tbsp Dark soy sauce
- 1 tbsp Plum syrup
- 1 tbsp Minced garlic
- 1 splash Oat milk
- 0 Coriander
- 0 Sesame seeds
Equipment
Air FryerKnifeChopsticksWooden SpoonBrush