SWEET & SOUR CRISPY ASSORTED MUSHROOMS WITH GREEN VEGETABLES
• 50 gm shimeji mushroom • 50 gm shiitake mushroom • 30 gm white onion • 30 gm pineapple • 30 gm red capsicum • 30 gm yellow capsicum • 30 gm zucchini • 20 gm dried tomato • 100 gm sweet and sour sauce • 100 gm crispy flour • 10 gm red chilli • ½ fresh lemon For the crispy flour:
• 200 gm Hong Kong flour • 175 gm water • 50 gm oil • 50 gm egg white • 100 gm potato starch
For the sweet and sour sauce: • 200 gm white vinegar • 300 gm sugar • 37.5 gm salted plum • 212.5 gm tomato sauce • 30 gm OK sauce • 375 gm water • 10 gm salt • 37.5 gm HP sauce
Mix all the ingredients for the crispy flour together and combine the mushroom with the mix.
Mix all the ingredients for the sweet and sour sauce in a bowl; set aside.
Heat cooking oil in a wok or deep pan and deep- fry mushrooms.
Place the mushrooms onto a plate with a paper towel to soak up any excess oil.
Remove cooking oil from wok/ pan and leave only two tablespoons of oil behind, or use a different wok/ pan.
Heat oil and sauté white onions until light brown. Sauté vegetables and fruit until tender.
Add sweet and sour sauce to wok/ pan, together with red chilli and lemon, and begin to boil. Toss mushroom in the sauce until coated well. Serve.