Break the mushrooms apart using your hands so that you have similar-sized chunks.

In a mixing bowl, add the cornflour, salt and Chinese 5 spice and mix.

Add enough cold water to create a smooth batter that is thick enough to coat the mushrooms.

Mix in all the oyster mushrooms and fry them in hot oil in small batches for roughly 4 to 5 minutes, or until golden.

Drain on a baking sheet covered with paper towels.

Once the popcorn mushrooms are ready, move onto the basil. Wash it and fry it quickly, for roughly 10 seconds or until it turns darker, translucent and crispy. Drain on a paper towel as well.

Mix the mushrooms and basil and serve immediately with a spicy sauce on the side.