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Batter Fried Stuffed Mushrooms

creative.chef's picture
Ingredients
  Fresh mushrooms 24 Large
  Boneless lean pork 6 Ounce
  Canned whole water chestnuts 1⁄4 Cup (4 tbs) (Or 1/4 Of 8 Ounce Can)
  Green onions 3
  Bell pepper 1⁄2 Small (Red / Green Colored)
  Celery stalk 1 Small
  Cornstarch 1 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Dry sherry 2 Teaspoon
  Soy sauce 1 Teaspoon
  Hoisin sauce 1⁄2 Teaspoon
  Egg white 1
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  All purpose flour 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
Directions

Clean mushrooms by wiping with a damp paper towel.
Remove stems; chop stems finely and transfer to large bowl.
Finely chop pork, water chestnuts, onions, red pepper and celery with cleaver or food processor.
Add to chopped mushroom stems.
Add cornstarch, ginger, sherry, soy sauce, hoisin sauce and egg white; mix well.
Spoon pork mixture into mushroom caps, mounding in center.
Heat oil in wok or large skillet over high heat to 375°F.
For Batter, combine cornstarch, flour, baking powder and salt in medium bowl.
Stir in milk and water; blend well.
Dip mushrooms in flour, then in batter, coating completely.
Cook 6 to 8 mushrooms at a time until golden, about 5 minutes.
Drain on paper towels.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vegetable

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