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Crispy Enoki Fans with Mala...

BY: Kim Pham

Crispy Enoki Fans with Mala Aioli Recipe

Equipment Needed

mixing bowl

heavy bottom pot

chef’s knife


Cooking Time



Serving Count




  • 1 Omsom Chinese Mala Salad Starter
  • 5 tbsp. cornstarch
  • ½ cup all-purpose flour
  • ½ tsp. baking powder 
  • ½ tsp. kosher salt
  • 1 cup mayonnaise
  • 8 oz. enoki mushrooms
  • Neutral cooking oil
  • Lime, for garnish
  • Cilantro, for garnish

Serve with:

Garnish with cilantro and a squeeze of lime. Serve with mala aioli. Enjoy!


Inspired by Food52’s recipe for fried enoki mushrooms!


  1. Prepare the mushrooms: trim off the roots of the enoki, and thinly slice lengthwise through the base of the bundle. You should be left with thin “fans” of enoki.
  2. Using paper towels, press and pat each “fan” to remove as much moisture as possible.
  3. In a large bowl, combine flour, cornstarch, baking powder, kosher salt, and ¾ cup water into a smooth slurry!
  4. Create mala aioli: mix mayonnaise with Omsom’s Mala starter.

Let’s get cooking: 

  1. Pour oil into a large, heavy bottomed pan until the oil is roughly 2 inches deep. Heat oil over medium-high heat until it reaches 350°F.
  2. Working with 2 to 3 enoki “fans” at a time, dip them into the batter + lift to let excess batter drip off.
  3. Gently fry enoki “fans” for about 3 minutes, flipping halfway, until crispy and golden. Work in batches to avoid overcrowding.
  4. Once cooked, remove “fans” from the pan and place on a sheet pan lined with paper towels.
  5. Garnish with cilantro and a squeeze of lime. Serve with mala aioli. Enjoy!

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