Servings: 6
Time: 20 minutes

Ingredients

Spicy Vinegar
3/4 cup coconut vinegar
3 Thai chiles, such as Birdseye, thinly sliced
2 garlic cloves, minced
1 Tbsp. chives, finely chopped
2 Tbsp. sugar

Dry Batter
1 cup rice flour
1 cup potato starch
1 Tbsp. kosher salt
1 Tbsp. white pepper
1 Tbsp. garlic powder

Wet Batter
1 can (14 ounce) full fat coconut milk, preferably Aroy-D
1 tsp. kosher salt
1 tsp. white pepper
1 Tbsp. garlic powder

Directions

Step 1 - MAKE THE SPICY VINEGAR SAUCE Mix coconut vinegar, chiles, garlic, chives, and sugar in a small bowl.

Step 2 - Fill vegetable oil halfway up a heavy bottomed pot or Dutch oven. Heat on medium-high until oil reaches 350°F. A small piece of batter should steadily bubble and float when submerged.

Step 3 - MAKE THE BATTER Whisk coconut milk, kosher salt, white pepper, and garlic powder in a bowl. In a separate bowl, whisk together rice flour, potato starch, and more kosher salt, white pepper, and garlic powder.

Step 4 - Working in batches, coat the mushrooms with coconut milk mixture and toss them in the rice flour mixture. Make sure the mushrooms are evenly coated
and shake off any excess.

Step 5 - Fry them in the hot oil until golden brown, about 3–5 minutes. Transfer the fried mushrooms onto a paper towel-lined plate and season with salt immediately. Serve hot with Spicy Vinegar Sauce for dipping.