Wasabi mushroom on compressed watermelon
10 portions
| Ingredients | ||
| Button mushroom | 1 kg | |
| Wasabi powder | 100 gm | |
| Condensed milk | 1 tin | |
| Milk maid | 1 tin | |
| Japanese mayo | 1 bottle | |
| Lemon | 5 no | |
| Watermelon | 1 no | |
| Mirin | 300 ml | |
| Mint | 50 gm | |
| Ripe Mango | 2 no | |
| Sweet chili sauce | 1 bottle | |
| Black sesame seed | 20 gm | |
| Rice flour | 1 kg | |
| Refined flour | 1 kg | |
| Tang mein flour | 500 gm | |
| Potato starch | 500 gm | |
| Baking powder | 200 gm | |
| Refined oil | 5 litre | |
| Salt | to taste | |
Recipe :
1. Compress the watermelon with mint and mirin..
2. In the meantime make the batter with potato starch, tang main flour ,baking powder ,refined flour , rice flour and cold water ..
3. Mix wasabi powder with Japanese mayonnaise, condensed milk and milkmaid..
4. Dust the mushrooms and dip them in the batter..
5. Fry them till crisp..
6. Coat them with the wasabi mayonnaise..
7. Serve them with compressed watermelon
Chef Nishant Choubey
Executive Sous Chef
Dusit Devrana
