Grilled Oyster Mushrooms with Galangal Chilli dip

Combine chillis and salt into pestle and mortar and grind to a semi-fine powder

Add lemongrass and continue to pound for around 3-5 minutes until a rough paste

Add galangal and pound and finally the garlic. You are looking for a paste that incorporates all the ingredients but is still rough and textured.

Find a large wok or frying pan and preheat on low heat.

Add the paste and cook until all moisture has been rendered out of the paste and you are left with a coarse dry mixture. This should take around 35-55 minutes. You need to ensure that the paste does not burn or catch so effective and continual stirring to break up the paste is essential

Leave to cool and store in an airtight container until ready to be used.

Prepare mushrooms by slicing from top to bottom, ensuring the shape and integrity of the mushroom is kept and set aside.

Peel and slice garlic with the grain

Add neutral oil to a wok and add garlic

Heat the wok on low heat constantly stirring in a single direction. This helps to dissipate the heat to the rest of the oil within the wok. You now need to pay attention as the garlic can turn from not cooked/fried to overdone in a split second. You are looking to remove the wok from the heat as soon as you see the garlic change from its natural colour to off-white and starting to turn golden. As soon as you see this, remove from heat and let the garlic cool down in the oil. The garlic will then infuse the oil. This can be done ahead of time if required.

Set up the Egg for a direct cook with your cast iron grid.

Place the mushrooms on the grill and baste with the garlic oil.

Cook and turn and continually baste until the mushrooms are cooked through.

When cooked plate and serve with the galangal relish on the side.