Sticky vegan fried “chicken” with crunchy Thai basil

1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic yellow Thai curry, 200 gr oyster mushrooms, 3 tbsp starch, 1 tbsp honey, 1 tbsp sesame seeds, 1 handful Thai basil, 1 lime, 2 romaine lettuce hearts, oil (e.g. canola oil)

Mix one portion of Kooray spice ‘n easy with 4 tbsp of water until a marinade is formed. Divide the marinade evenly between two bowls. In the first bowl, add the oyster mushrooms and cover them evenly with the marinade, before tossing them in starch. Meanwhile, quarter the lime and pick the Thai basil leaves. In a pot, heat up oil to 180 degrees. Carefully add the oyster mushrooms and fry them for about 3 minutes. Afterwards, deep fry the Thai basil leaves for about 10 - 15 seconds. Carefully set the hot oil pot aside to cool off completely. In a pan/saucepan, add the remaining honey marinade, turn up the heat (medium) and cook for 1 minute. Toss the fried oyster mushrooms in the hot honey marinade until evenly covered. Arrange the sticky vegan fried "Chicken" on romaine lettuce hearts and top with crunchy Thai basil leaves, sesame seeds and lime quarters. Try it, love it!