Deep Fried Mushroom Recipe

The Mushrooms in this classic recipe are coated with egg cream, which features a crispy crust and a meaty texture. It is simple to master, and fast to make.

Wok, bowl, plate

15 fresh black mushrooms, remove the stems

2 large eggs

5 tbsps.vegetable oil for deep-frying

1 tbsp.five-spice powder

1 tbsp.cornstarch

1-2 tsp.salt, or to taste

1 tbsp.granulated sugar

1 tsp.cayenne

3 tbsps.ketchup

1 tbsp.chopped coriander, optional

1. Season mushrooms with 1-2 tsp.salt in a mixing bowl, let marinate for 15 minutes before use (P1).

P1

2. Beat 2 eggs in a bowl, whisk lightly, add 1 tbsp.five-spice powder and 1 tbsp.cornstarch, combine to mix. Then put the mushrooms back into the bowl, coat evenly with egg mixture (P2).

P2

3. Making dipping sauce by whisking 1 tbsp.granulated sugar, 1 tsp.cayenne, 3 tbsps.ketchup, and 1 tbsp.chopped coriander in a bowl, set aside for later use.

4. Heat a wok with 5 tbsps.vegetable oil on medium-high flame, when hot, deep fry each mushroom for about 15-30 seconds, or until golden, them drain them well in a colander and dry on kitchen paper (P3).

P3

5. Place on a plate, just before serving, toss the mushrooms with a generous amount of the dipping sauce lightly (P4).

P4

1. It is highly recommended that you wear gloves while deep frying mushrooms.

2. For the sake of cooking, don't coat the mushrooms too thick.