3 ounces black mushrooms (about 14 pieces) 1 bunch of Chinese parsley, chopped 1/2 red chile, finely chopped 1/4 teaspoon salt 1/4 teaspoon sugar 1 teaspoon potato starch Dash each of sesame oil and pepper Shredded lettuce Chinese parsley for garnish bullet Batter: 1/2 teaspoon baking powder 1/2 teaspoon potato starch 1/2 cup low gluten flour 2/3 cup water 1 tablespoon oil Pinch of salt
Combine the batter ingredients, stirring, to make a thin paste. Set Aside.
Soak mushrooms in water for 1 hour to soften.
Remove the stalks of the mushrooms and reserve for another use. Add half of the seasoning and 1/2 cup of water to the mushroom caps and steam for 40 minutes.
Cut mushroom caps circularly from the edge to the center. Squeeze out excess water. Add the remaining seasoning and the 1 teaspoon of potato starch and mix. Add 1 cup of batter to mushrooms.
Put coated mushrooms ,a few at a time, into 325 degree oil, deep fry until golden yellow and drain.
Saute the chopped Chinese parsley and red chili, add the fried mushrooms, and stir well.
Dish out onto a bed of shredded lettuce. Garnish with parsley and serve.
Nutritional information unavailable.