1-Getting crispy fried enoki mushrooms just right starts with simple steps that anyone can follow. Begin by toasting the spices for the mala blend, which adds that signature zing. This method ensures the mushrooms end up with a delightful crunch and flavor that makes them a hit every time.

2-First, toast the Sichuan peppercorns, sweet paprika, cumin seeds, and coriander seeds in a skillet over medium-high heat until they smell amazing and start popping. Once that’s done, grind them into a fine powder for your seasoning. Next, trim the brown roots off the 8 ounces of enoki mushrooms and slice the bundle lengthwise into thin slabs to prepare them for frying.

3-In a flat-bottomed bowl, whisk together 1/2 cup all-purpose flour, 5 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, and 3/4 cup water until it’s smooth and lump-free. Line a sheet pan with paper towels for draining later, and heat the neutral oil in a deep skillet or pot to 350°F with about 2 inches of oil. Dip 2 to 3 mushroom slices at a time into the batter, let the excess drip off, and fry them for about 2 minutes, flipping halfway, until they’re golden and crisp.

4-Remove the fried mushrooms to the paper towels to drain any extra oil, and repeat with the rest. Finally, season them right away with 1/2 teaspoon fine sea salt and the mala spice powder, then serve hot with options like ketchup, Japanese mayonnaise, or sweet Thai chile sauce. The whole process, from prep to plate, takes about 30 minutes for preparation and 15 minutes for cooking, so it’s quick and easy.