Preparation:
For Mushrooms: Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to a large bowl.
Finely chop pork, water, chestnuts, onions, pepper and celery with sharp knife or in a food processor. Add to chopped mushroom stems. Add cornstarch, ginger, sherry, soy and hoi sin 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 375F degrees.
Prepare batter. Carefully, dip mushrooms in flour, then in batter, coating completely. Fry 6 to 8 mushrooms 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.
Makes 2 dozen. |
