Method:

• To prepare your mushrooms, clean them with a paper towel, try and avoid washing them (see blogpost for tips). Then cut or tear into large chunks
• Mix together the panko breadcrumbs, black sesame seeds, and salt in one bowl. In a separate bowl mix together the wet batter ingredients and whisk until smooth. The batter should be thick but pourable
• Dunk each mushroom in the wet batter, I find this easiest with a fork as it allows the excess batter to drip off
• Next immediately place the mushroom into the breadcrumb mix and toss to coat. Leave the coated mushrooms aside on a wire rack whilst you get them all breaded
• Deep fry the mushrooms until golden brown, then leave aside on a lined tray (air frying instructions in notes and blogpost)
• To prepare the sauce, sauté the shallots, garlic, ginger and chilli (if using) in the oil until fragrant
• Then add in the light soy sauce, ketchup, chilli sauce, and white pepper
• Prepare your cornflour slurry by whisking together the cornflour and water until completely dissolved. Pour this into the pan and mix on a medium-high heat until the sauce thickens slightly and has a shiny glossy appearance
• Turn the heat off and add in your crispy panko mushrooms. Toss until they're evenly coated in the sauce
• Garnish with spring onion greens and chilli oil (optional)
• Best served immediately