2 as a snack
With almond tarator and chilli oil
Being a mushroom-based dish, Rosheen Kaul's fried enoki mushrooms, almond tarator and chilli oil is perfect paired with a silken Pinot Noir or Nero d'Avola as it has a similar weight.
1 pack enoki mushroom
Store-bought crispy chilli oil
50g almond meal
25g silken tofu
10g fermented tofu in chilli oil
12ml soy sauce
10ml white vinegar
2ml lemon juice
40ml vegetable oil
Recipe by Rosheen Kaul
Photography by Kristoffer Paulsen
1. For tarator: blitz the almond meal, silken tofu, fermented tofu, white vinegar, water, soy and lemon juice in a food processor until very smooth. Stream in vegetable oil to emulsify, then taste and adjust for seasoning if required.
2. Divide the enoki into 6 even pieces, then coat in a thin batter made of tempura flour and sparkling water and deep fry. Serve immediately with the tarator and drizzle with chilli oil.