Batter Fried Stuffed Mushrooms
|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)|
|Bell pepper||1⁄2 Small (Red / Green Colored)|
|Celery stalk||1 Small|
|Minced fresh ginger||1 Teaspoon|
|Dry sherry||2 Teaspoon|
|Soy sauce||1 Teaspoon|
|Hoisin sauce||1⁄2 Teaspoon|
|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|
|Milk||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
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.