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Make the batter by mixing the corn and plain flour with black pepper. Add a little bit of water at a time until a thick lump free coating batter is formed
Heat some oil in a pan to deep fry the mushrooms
Coat the mushroom slices in the batter, and deep fry once the oil is hot, flip the mushrooms over halfway to ensure both sides are crispy!
Make the sauce by mixing together the garlic, chilli, ginger, soya sauce, rice wine vinegar, sriracha sauce and brown sugar
Heat a non stick pan and add the crispy mushrooms and the sauce, cook on high heat for a few mins until everything is mixed well
Garnish with chopped fresh chillies, sesame seeds and spring onions