Ingredients:
| 150 g | Eryngii mushrooms |
| 4 | Egg yolks, lightly beaten |
| 3 | Bird’s eye chilies, chopped |
| 3 | Dried chilies, cut into sections |
| 3 stalks | Curry leaves |
| 100 g | Butter, at room temperature |
| Enough | Oil |
Ingredients A: batter
| 150 g | Plain flour |
| 20 g | Potato flour |
| 30 g | Rice flour |
| 15 g | Baking powder |
| ¼ tsp | Bicarbonate of soda |
| ½ tsp | Salt |
| ½ tsp | SERI-AJI® All Purpose Seasoning for Deep Frying |
| 1 tsp | Oil |
| Enough | Water to make a runny batter |
Ingredients B: seasonings
| ½ tsp | TUMIX® Chicken Stock Seasoning |
| 1 tbsp | Sugar |
| ¼ tsp | Salt |
| ¼ tsp | AJI-SHIO® Flavoured Pepper |
Method
- Cut eryngii mushrooms into thick pieces.
- Mix batter ingredients (A) well in a mixing bowl and set aside to rest for 10 minutes.
- Heat enough oil in a wok. Coat mushroom pieces with batter (A) and deep-fry until golden and crispy. Dish out and put aside.
- Melt butter in a clean wok over medium low heat. Pour in egg yolks; allow to drip into the wok. Stir briskly while pouring until it forms bubbles. Pour this into a metal strainer to filter the oil.
- In another clean wok add 1 tbsp oil. Fry bird’s eye chillies, dried chillies and curry leaves until aromatic.
- Add seasonings (B) and put back the crispy mushrooms and egg shreds. Toss to combine over high heat briskly until well combined.
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