Ingredients

• 100g/3½oz plain flour
• 50g-150g/2oz-5½oz Chinese five spice powder
• for dredging
• salt and freshly ground black pepper
• 400g/14oz fresh oyster mushrooms
• cleaned and rinsed thoroughly
• patted dry
• torn
• vegetable oil
• for deep frying
• 1 red chilli
• seeds removed
• finely chopped
• 1 star anise
• 1 tsp ground ginger
• 100ml/3½fl oz rice vinegar
• 100g/3½oz caster sugar
• 100ml/3½fl oz olive oil
• 200g/7oz fresh plums
• stones removed
• finely chopped
• 250g/9oz watercress leaves
• 1 cucumber
• cut in half lengthways
• seeds scooped out with a spoon
• chopped into batons approx 7.5cm/3in long
• 1 tbsp pickled pink ginger (available from some Asian supermarkets)
• to serve

Directions

• For the mushrooms
• mix together the flour and Chinese five spice powder in a bowl until well combined. Season with a pinch of salt
• or to taste.
• Dredge the oyster mushrooms in the spice mixture until completely coated.
• Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the coated mushrooms into the oil and fry for 4-5 minutes
• or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
• For the dressing
• heat the chilli
• star anise
• ginger
• rice vinegar and sugar in a pan until simmering. Continue to cook for a further 4-5 minutes
• or until the mixture resembles syrup.
• Remove the pan from the heat and set aside until cooled
• then whisk in the oil until well incorporated into the mixture. Stir in the chopped plums until coated in the mixture.
• Stir the watercress and cucumber into the dressing mixture until coated in the dressing.
• To serve
• divide the dressed salad equally among four serving plates. Sprinkle over the pickled ginger. Spoon over the crisp mushrooms. Drizzle over any remaining dressing.