In a spice grinder, combine Sichuan peppercorns, sweet paprika, cumin seeds, and coriander seeds. Grind into a fine powder to make the mala spice seasoning.

In a bowl, coat the enoki mushrooms with all-purpose flour.

In another bowl, mix cornstarch, baking powder, kosher salt, white pepper, garlic powder, and fine sea salt.

Dip the floured mushrooms into the cornstarch mixture until well-coated.

Heat neutral oil in a deep frying pan over medium heat for deep-frying.

Fry the coated mushrooms in batches until golden and crispy. Remove and drain on paper towels.

Serve with ketchup, Japanese mayonnaise, or sweet Thai chile sauce, if desired.