@doobydobap: KFL recipe Ingredients 12 Lion's mane mushrooms 2L Neutral Oil 100g Garlic Batter 1 cup water 2 cups Korean Crispy Frying Mix (1 cup for wet batter 1 cup for dry mix) Sauce Soy Ginger Glaze 2 tbsp Soy Sauce 1 tsp Ginger Juice ¼ cup Rice Malt Syrup Garlic Sauce ¼ cup confit garlic 1 garlic clove (microplaned for spiciness) 1 tbsp Sesame Oil 2 tbsp Rice Malt Syrup Spicy Glaze 2 tbsp Korean Red Chili Powder 2 tbsp Soy Sauce ¼ cup Rice Malt Syrup - confit at 160C for 30 mins with parchment paper covered - take out and let it drain head side down - cook the garlic in the confit oil for longer until golen brown (low heat, 20 mins) - prepare sauces by mixing - tear the mushrooms in half & wet batter first then dry - fry at 180C 8 mins or until golden brown then let cool - double fry at 190C for 10 seconds - coat in sauce & crack open a bevy of choice to enjoy with

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Wednesday 03 December 2025 13:07:04 GMT