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Crispy Wrapped Enoki with Mala Aioli

with Spicy Mala Sauce β†’

These cute lil' seaweed-wrapped enoki mushrooms have the perfect satisfying cronch πŸ„

By Kim Pham

15 min
serves 2

How to Make


  • Medium skillet


Spicy Mala Sauce

Spicy Mala Sauce


  • 1 Omsom Spicy Mala Sauce
  • 1 cup mayonnaise
  • 1 pack of enoki mushrooms, rinsed and end cut off
  • β…“ cup of potato starch, cornstarch, or flour
  • 1 tsp. paprika
  • 4 seaweed sheets, cut into thirds, lengthwise
  • Neutral cooking oil
  • Cilantro, for garnish (optional)


Prepare your aioli!

  1. Mix mayo and Omsom sauce together. Set aside.

Let's get cooking!

  1. Slice enoki into small clusters - one pack should yield 10-12 small clusters. (Optional: dry with paper towels + let sit in the fridge for an hour for the ultimate crisp.)
  2. Wrap each enoki cluster tightly with seaweed strip. Secure by wetting end of seaweed with water.
  3. Season cornstarch with salt, pepper, + paprika. Mix well.
  4. Coat each enoki cluster in the batter, until all are dusted.
  5. Cover a deep pan with 1-inch of neutral oil and heat on medium-high until roughly 325* F.
  6. Fry each cluster until crispy and golden brown, about 1-2 minutes each side. Remove from heat + place on top of paper towel-lined plate. Repeat until all clusters are fried.
  7. Lightly salt + garnish with cilantro (optional). Serve with spicy mayo + enjoy!
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