Sticky vegan fried “chicken” with crunchy Thai basil

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic yellow Thai curry
• 200 g oyster mushrooms
• 3 tbsp starch
• 1 tsp honey
• 1 tbsp sesame
• 1 handful Thai basil
• 1 lime
• 2 romaine lettuce hearts
• oil (e.g. rapeseed oil)

• Mix one portion of Kooray spice 'n easy with 4 tbsp of water and 1 tsp of honey to make a marinade and divide it between two bowls.
• Marinate the oyster mushrooms in the first bowl, then toss them in 3 tbsp of starch.
• Quarter the lime, pick the Thai basil leaves from the stems.
• Heat oil in a pot to 180 °C. Carefully add the mushrooms, deep-fry for about 3 minutes and let drain.
• Deep-fry the basil leaves for 10–15 seconds and let drain. Remove the pot from the heat and let the oil cool completely.
• Warm the second half of the marinade in a pan over medium heat for 1 minute. Add the mushrooms and toss until glossy.
• Arrange the sticky vegan fried "chicken" on romaine lettuce and top with crispy basil, sesame and lime wedges.

Try it, love it!