These tostadas fuse mushrooms, beer, and deep fried things (yeah!) all together in one amazingly textured and flavorful meal ... what more could you possibly ask for?
Asian Tostadas With Beer Battered Avocado and Drunken Mushrooms [Vegan]
- Wonton wrappers
- 1-2 green onions, sliced
Beer Battered Avocado:
- 2 avocados, sliced (it’s a good idea to refrigerate for a while before slicing them, so that they hold their shape a little better)
- 1 cup of flour
- 1 cup of beer (we used a Japanese brand)
- 1 teaspoon of salt
- Pinch of chili powder
Mike’s Drunken Mushrooms:
- 1/2 pound of oyster mushrooms, chopped roughly
- 1 onion or shallot, sliced
- About 10 ounces of beer (we used a Japanese brand)
- Dash of mirin
- 1 1/2 tablespoons of toasted sesame oil
- 2 tablespoons rice vinegar
- 1/2 tablespoons tamari
- 1/2 tablespoons chili garlic sauce
- A few handfuls of shredded Napa cabbage plus mixed shredded vegetables (carrots, jicama, etc)
- A few sliced jalapeños (optional)
Kristie’s Peanut Sauce:
- 2 tablespoons of natural unsweetened peanut butter
- 1/2 tablespoon of toasted sesame oil
- 2 tablespoons of rice vinegar
- 1 teaspoon each of garlic, ginger and chili
- 1 tablespoon tamari
- 1 teaspoon miso (optional)
To Make the Peanut Sauce:
- First, make the peanut sauce by whisking all ingredients together in a bowl. Set aside and let the flavors mingle while you make the rest of the ingredients.
To Make the Slaw:
- Next, make the slaw by whisking the sesame oil, rice vinegar, tamari and chili garlic sauce in a large bowl to make a dressing. Add the cabbage and vegetables and toss to distribute the sauce. Refrigerate until use.
To Make the Beer Battered Avocados and Drunken Mushrooms:
- In a bowl, whisk together the beer and flour until a smooth batter is formed. Set aside.
- Now it’s time to cook!
- Start with the mushrooms. Saute the onions and mushrooms for a few moments in a wok, until they start to soften. Now pour in a dash of mirin and some beer. Let it bubble for a few minutes before turning down the heat. Simmer uncovered for about 15-30 minutes while you prepare the wonton wrappers and the avocados. Keep an eye on them to make sure that the liquid doesn’t totally evaporate- you want them to be swimming in that beer.
- Next, prepare the wonton (or gyoza) wrappers. Cover the base of a frying pan in vegetable oil and heat on a high heat. Fry the wrappers in batches until they are puffy and golden. Remove from the pan and plate them on top of some paper towels to absorb some of the oil.
- Now for the deep frying! Obviously if you own a deep fryer, your life is going to be easier (I have one so when I made these solo, that is what I used, at 356°F. If you do not have a deep fryer, heat your oil in a deep wok or a saucepan. Be really careful! If you haven’t done it before, maybe go and watch a YouTube video first.
- Dip your avocado slices into the batter. Using tongs, drop them into the hot oil. Do this one by one, being careful not to let the oil cool down too much (if you notice that they stop sizzling so much when you drop them in, wait a few moments before adding any new ones so the oil can recover its temperature). Fry until they are golden and crispy, and then remove from the oil and plate them on top of some paper towels to absorb some of the oil.
- Now bring everything to the table- it’s time to eat!
- Top your crispy wonton wrapper first with mushrooms (use a slotted spoon to serve these so that the liquid doesn’t soak through the wonton wrapper), then avocados, then slaw and finally peanut sauce and a sprinkling of sliced green onions.