Start by cleaning your king oyster mushrooms with a damp cloth to remove any dirt. Slice them into bite-sized pieces, about half an inch thick.

In a mixing bowl, whisk together the flour, cornstarch, paprika, salt, and pepper. Gradually add water to form a batter that’s thick enough to coat the mushrooms without dripping too much.

In a large pan, heat about an inch of oil over medium-high heat. Test if the oil is ready by dipping the end of a wooden spoon into it; if bubbles form around the spoon, you’re good to go.

Dip each slice of mushroom into the batter, allowing any excess to drip off, before carefully placing it in the hot oil. Fry in batches to avoid overcrowding.

Fry the mushrooms for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them and place them on paper towels to drain the excess oil.

Serve these little morsels warm, with your favorite dipping sauce.