Ingredients:
Abalone mushrooms 260 g (91/3 oz)
Salt 1/2 tsp
Five-spice powder 1/4 tsp
Corn flour (cornstarch) 130 g (41/2 oz)
Rice flour 130 g (41/2 oz)
Self-raising flour 130 g (41/2 oz)
Cooking oil 625 ml (20 fl oz / 21/2 cups)
Garlic 1 clove,peeled and chopped
Tomato 1/2, diced
Cucumber 1/4, diced
Green capsicum (bell pepper) 1/2, diced
Pineapple 85 g (3 oz), diced
Corn flour (cornstarch) 1 Tbsp, mixed with 1 Tbsp water
Sauce:
Tomato sauce 5 Tbsp
Chilli sauce 21/2 Tbsp
Salt to taste
Sugar 1 Tbsp
White vinegar 2 Tbsp
Water 180 ml (6 fl oz / 3/4 cup)
Method
1. Marinate abalone mushrooms with salt and five-spice powder. Set aside for 20 minutes.
2. Mix corn flour, rice flour and self-raising flour in a large bowl. Dip mushrooms in flour mixture, coat thoroughly and leave aside on a dry plate.
3. Heat oil and deep-fry mushrooms over high heat until golden brown. Drain and set aside. Reserve 1 Tbsp warm oil.
4. Heat a clean wok and add warm oil. Stir-fry garlic, tomato, cucumber, green capsicum and pineapple.
5. Combine sauce ingredients and add to wok. Bring to the boil and stir in corn flour mixture to thicken.
6. Allow sauce to return to the boil, then add fried mushrooms and mix well. Serve hot.
Recipes © Marshall Cavendish Cuisine, an imprint of Marshall Cavendish International (Asia) Pte Ltd
