The crispy oyster mushroom was my favourite snack when I was in college. That time crispy oyster mushroom is a cheap street food in Bandung, West Java. A bite-size crispy mushroom dredge with chilli powder sold in a paper bag. You can easily find it sell in a cart around Pasar Baru or another touristic area and enjoy it as a snack to go. Inspired by the street food mushroom, I made my crispy mushroom in a bigger shape and serve it with creamy salted egg yolk sauce. Crispy Oyster Mushroom with Salted Egg Yolk Sauce Ingredients Crispy oyster mushroom 500 gr oyster mushroom 1/2 cup all-purpose flour 1/2 cup rice flour 1 egg 1/2 teaspoon paprika powder salt and freshly ground black pepper 5 curry leaves Salted egg yolk sauce 2 salted egg yolk 40 gr unsalted butter, softened 3/4 cup coconut milk 5-7 curry leaves 1/2 teaspoon chilli powder salt and sugar to taste Cooking direction Remove the tough ends of oyster mushroom, clean up with a paper towel and squeeze out the water. Set aside. Salted egg sauce: Steam the egg yolks or heat up in a microwave for 3 minutes, mash the yolks with a fork. Place …

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