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21 December 2012,04:15 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Clean eryngii mushrooms with a towel, cut into small cubes and put aside.
  • Coarsely pound roots hot chilies, large hot chilies, garlic, coriander roots and salt. Put aside.
  • Preheat a pan with oil over medium heat. When the oil is hot, sauté chili mixture until fragrant.
  • Add mushrooms and stock and cook until done. Season to taste with light soy sauce and sugar.
  • Toss to combine. Add holy basil leaves and continue cooking until fragrant. Turn off the heat.
  • Dip out into a serving dish.
  • Garnish with crisp-fried holy basil leaves before serving. 


  • 500 grams eryngii mushrooms
  • 40 hot chilies
  • 10 large red hot chilies
  • 30 cloves small Thai garlic
  • 5 coriander roots, sliced
  • 1 teaspoon sea salt
  • 5 tablespoons Cooking oil
  • 100 ml vegetable stock 
  • 4 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 300 grams holy basil leaves
  • Crisp-fried holy basil leaves for garnish

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