Crispy Sriracha Mushroom Rice Bowl

In a wide-shallow bowl, add the 60g (1/2 cup) of flour, 120ml (1/2 cup) of water, the Sriracha (see notes), soy sauce and a small pinch of salt. Stir until fully combined and no lumps remain, then set aside.

In a separate wide-shallow bowl, add the panko breadcrumbs, Chinese 5 spice, 1 tablespoon of oil and a small pinch of salt. Combine with your fingers, then set aside.

Add the remaining 3 tablespoons of flour to a separate plate. If you have one large cluster of oyster mushrooms, first break it up into two separate clusters. Dip one of the clusters into the flour until it’s fully coated, then submerge it in the batter. Shake off any excess batter, then fully coat it in the breadcrumbs and leave to one side. Repeat for the remaining mushroom clusters.

If you’re using an air fryer, spray the basket a couple of times with oil, add the breaded mushrooms, then give them another couple of sprays with the oil. Cook for 20-25 minutes at 180°C / 350°F or until golden and crispy all over, turning halfway. Alternatively, cook on a baking tray in a preheated oven at the same heat and for the same amount of time.

Meanwhile, cook the jasmine rice as per the packet instructions, then leave to one side with the lid on.

Next, boil the edamame for 3-4 minutes, then drain.

For the dressing, combine all the ingredients in a small bowl, then set aside.

To plate up, add the rice to a bowl, followed by the edamame and coriander. Slice the breaded mushrooms, spoon over the dressing, then sprinkle over some sesame seeds. Enjoy!