150g white enoki mushrooms
75g rice flour
40g glutinous rice flour
1 tsp double-action baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1 tbsp sesame seeds
Trim the ends of enoki mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel. Pat-dry and leave aside to air-dry for a while.
Combine flour mixture in a plastic bag. Add the enoki mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside. Coat them with flour mixture again.
Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.
Reheat the oil and deep-fry the mushrooms again until golden and crispy. Dish out and spread onto several layers of paper towel. Serve immediately as a snack.