Get ready to tantalize your taste buds with a fusion of flavors that’s sure to impress! Our Asian Tostadas with Beer Battered Avocado and Drunken Mushrooms are not just a dish; they’re an experience waiting to unfold. Imagine crispy tostada shells topped with golden, beer-battered avocado and succulent mushrooms drizzled in a savory sauce. This recipe combines the best of Asian flavors with a fun, crispy twist that’s perfect for sharing or savoring all on your own. With a prep time of just 20 minutes and a total cooking time of 45 minutes, you’ll be indulging in this mouthwatering delight in no time. Let’s dive into the details and elevate your culinary game!
Ingredients
- Tostada shells
- Avocado
- Beer
- Flour
- Mushrooms
- Green onions
- Soy sauce
- Sesame oil
- Salt
Instructions
- Begin by preparing the beer batter for the avocado and mushrooms. In a medium mixing bowl, combine flour, salt, and cold beer, whisking until a smooth, light batter forms with no lumps.
- Clean and slice mushrooms into thick, even pieces. Slice ripe avocado into wedges approximately 1/2 inch thick, ensuring they are sturdy enough to withstand battering and frying.
- Heat a deep skillet or wok with neutral cooking oil to 350°F, ensuring sufficient depth for deep frying. Use a thermometer to maintain consistent temperature.
- Dip avocado wedges and mushroom slices into beer batter, allowing excess batter to drip off. Carefully lower battered pieces into hot oil, frying until golden brown and crispy, approximately 2-3 minutes per side.
- Remove fried items with a slotted spoon, placing on a wire rack with paper towels to drain excess oil. Sprinkle immediately with sea salt.
- In a small bowl, create a drunken mushroom sauce by mixing soy sauce, sesame oil, and finely chopped green onions. Toss warm mushrooms in this sauce.
- Warm tostada shells in a dry skillet for 1-2 minutes to enhance crispness. Layer with beer-battered avocado and sauced mushrooms.
- Garnish with additional green onions, and serve immediately while ingredients remain crisp and warm.
Tips
- Choose the Right Avocado: Ensure your avocados are perfectly ripe for easy slicing and a creamy texture. Look for avocados that yield slightly to gentle pressure.
- Maintain Oil Temperature: Use a thermometer to keep the oil temperature at 350°F. This ensures your batter fries up crispy without absorbing too much oil.
- Batch Frying: Fry the avocado and mushrooms in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy results.
- Drain Properly: After frying, place the battered items on a wire rack instead of directly on paper towels. This allows excess oil to drip away while keeping the bottoms crispy.
- Customize Your Sauce: Feel free to adjust the drunken mushroom sauce by adding a splash of chili oil for heat or a pinch of sugar for a touch of sweetness, depending on your preference.
- Serve Immediately: For the best texture, assemble your tostadas just before serving. This keeps the tostada shells crispy and the toppings fresh.
- Garnish Generously: Don’t skimp on the green onions! They add a fresh crunch and vibrant color that enhances both presentation and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 10mg
