Sticky vegan fried “chicken” with crunchy Thai basil

1 portion (45 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 in a bowl to make a marinade. Divide the marinade evenly between two bowls. Add oyster mushrooms to the first bowl, marinate and then toss in 3 tbsp of starch. Meanwhile, quarter the lime and pick the Thai basil leaves from the stems. Heat oil in a pot to 180 °C. Carefully add the oyster mushrooms to the hot oil, deep-fry for about 3 minutes and let drain. Then deep-fry the Thai basil leaves in the oil for 10-15 seconds and let drain. Carefully set the hot oil aside and let it cool completely. Add the remaining honey marinade to a pan/pot and warm it over medium heat for 1 minute. Add the oyster mushrooms and toss evenly in the marinade. Arrange the sticky vegan fried "chicken" on romaine lettuce hearts and top with crispy Thai basil, sesame and lime wedges. Try it, love it!