Stuffed Mushrooms - Deep Fried

From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Clean mushrooms by wiping with a damp cloth.
  • Remove stems, chop stems finely and transfer to large bowl.
  • Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor.
  • Add to chopped mushroom stems.
  • Add cornstarch, ginger, sherry, soy and hoisin sauces and egg white.
  • Mix well.
  • Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.
  • Heat oil in wok over high heat until it reaches 375ºF.
  • Prepare batter.
  • Carefully dip mushrooms in flour, then in batter, coating completely.
  • Fry 6 to 8 at a time in hot oil until golden, about 5 minutes.
  • Drain on absorbent paper.
  • For batter:.
  • Combine cornstarch, flour, baking powder and salt in bowl.
  • Blend in milk and water.
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RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried."
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  1. lazyme
    From the Chinese Cooking Class Cookbook, these mushrooms are covered with a cornstarch batter and fried.
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