Pocket of Gold
Pocket of Gold
| 20 pieces | Fresh abalone mushrooms, tail end snipped off |
| 2 stalks | Curry leaves |
| 250g | Prawns, shelled and minced |
Ingredients (A):
| 1 tbsp | Finely chopped lemongrass |
| 1 tbsp | Chopped spring onion |
| 1 tsp | Chilli flakes |
| ½ tsp | Sugar |
| ½ tsp | Salt |
| ¼ tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | TUMIX® Chicken Stock Seasoning |
| 1 tbsp | Tapioca flour |
Coating ingredients (B):
| ½ cup | Corn flour |
| 2 | Eggs, beaten |
Coating ingredients (C):
| 150g | Cornflakes, crushed |
| 1 tbsp | White sesame seeds |
| 1 tbsp | Black sesame seeds |
- Mix minced prawns with ingredients (A).
- In a mixing bowl combine coating ingredients (C).
- Dab 2 pieces of abalone mushrooms in corn flour.
- Place a thin layer of prawn filling mixture in between 2 pieces of mushrooms.
- Dip the prepared stuffed mushrooms into the beaten egg then coat it with the cornflake sesame mixture.
- Heat oil in a wok until just hot then deep-fry the stuffed mushrooms together with the curry leaves over medium heat until golden and crispy and the curry leaves are fragrant. Dish out and serve immediately.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
