Slice the king oyster mushrooms lengthwise into thin, even strips, keeping them roughly the same thickness.

Blanch the slices in boiling water for 1 minute, then scoop out and soak in ice water to stop the cooking. Drain well.

Thread the mushroom strips onto bamboo skewers, weaving each strip along the stick and leaving a little space.

Combine soy sauce, mushroom stir-fry sauce, tomato sauce, cumin seeds, cumin powder, chilli powder, Sichuan peppercorn powder, sesame seeds and cooking oil. Stir into a glossy glaze.

Brush or roll the skewers generously in the sauce, then air-fry at 180C (356F) for 10-15 minutes.

Turn the skewers halfway through so both sides char evenly. Serve hot, sprinkled with extra sesame or cumin.