Mala Shredded King Oyster Mushroom and Cucumber Salad

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Mala Shredded King Oyster Mushroom and Cucumber Salad. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Mala Shredded King Oyster Mushroom and Cucumber Salad is 2-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mala Shredded King Oyster Mushroom and Cucumber Salad estimated approx 30 mins.

To begin with this recipe, we have to first prepare a few components. You can have Mala Shredded King Oyster Mushroom and Cucumber Salad using 17 ingredients and 10 steps. Here is how you cook that.

Been looking for a mala dressing used by my favourite mala tripe and lamb hotpot restaurant and found this recipe. Sauce or dressing is versatile and can be used in many other dishes.

Recipe is a loose adaptation based on XiaoYing Cuisine on YouTube.

Ingredients and spices that need to be Prepare to make Mala Shredded King Oyster Mushroom and Cucumber Salad:

1. 3 medium to large king oyster mushrooms
2. 1 japanese cucumber
3. 1 tbsp raw peanuts
4. 3 tbsp oil to fry peanuts
5. 1 sprig Chinese coriander
6. Dry spice mix
7. 2 birds eye chilli or 3 red chilli
8. 4-6 garlic cloves (minced)
9. 1 tsp chilli flakes/powder/gochugaru
10. 1 tsp toasted sesame seeds
11. 0.5 tsp Sichuan peppercorns
12. Dressing
13. 1 tbsp light soy sauce
14. 1 tbsp Chinese black vinegar or balsamic
15. 1 tbsp oyster sauce
16. 1 tsp sugar
17. 1 tsp ground pepper

Instructions to make to make Mala Shredded King Oyster Mushroom and Cucumber Salad

1. Slice the king oyster mushrooms into 1 cm slices and steam on high for at least 5 minutes.
2. Let cool or soak in cold water and dry well before shredding strips by hand.
3. Slice the japanese cucumber into bite sized strips and set aside.
4. Chop the chillies depending on spiciness preference (chopped or minced or without seeds etc) and combine with the other dry spice mix ingredients in a bowl and prepare for oil scald.
5. Fry peanuts in 3 tbsp oil until fragrant and pour over dry spice mix to scald.
6. Add the dressing ingredients into the scalded dry spice mixture and adjust seasoning as preferred.
7. Combine the shredded king oyster mushrooms, japanese cucumber, dressing and mix well.
8. (Optional) Refrigerate and serve cold
9. Experiment notes:
   
   Warming up or reheating the dish releases water from the mushrooms and cucumber and may dilute the dressing
10. Future ideas:
    
    Use more Chinese spices from hot pot mix, e.g sand ginger, five spices etc
    
    Use tripe or add abalone instead

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