Thai Fried Oyster Mushroom Salad Recipe (Yum Hed Tord)

• 200g mixed/assortment fresh mushroom (oyster and king oyster)
• 1 egg
• 2 1/2 tbsp all purpose flour
• hint of ground pepper
• hint of salt
• 2 1/2 tbsp cold water
• 100g minced pork
• 1/2 cup water
• 3 tbsp lime juice
  
• 2 tbsp fish sauce
  
• 1 tbsp sugar
• 2 sliced shallots
• 4 chopped bird eye chillies
• 1/2 cup celery leaves

Cooking instructions

Step 1: Begin by adding 2 1/2 tbsp of all purpose flour to a mixing bowl, along with a hint of ground pepper and a hint of salt. Briefly stir together, then slowly pour in 2 1/2 tbsp of cold water whilst stirring. Once the batter is smooth and free of lumps, add one egg and mix in with the batter.

Step 2: Next cut the oyster and king oyster mushrooms into bite sized pieces, and add them to the batter. Mix them thoroughly in the batter so that all of the mushroom pieces are coated, then deep fry them until golden brown, and set aside.

Step 3: Now we need to make the dressing, so add 100g of minced pork to a saucepan, and break it down and dry fry it for about 30 seconds, then add in 1/4 cup of water and continue frying. Once the pork starts to dry out, add the final 1/4 cup of water and stir and fry until the pork is cooked.

Step 4: Next pour the pork along with all of the juice into a bowl, then add in 3 tbsp of lime juice, 2 tbsp of fish sauce, 4 chopped bird eye chillies, 1 tbsp of sugar, 2 sliced shallots and 1/2 cup of celery leaf. Mix the dressing thoroughly, then serve with the fried mushrooms and enjoy!