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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
  1. Mix minced prawns with ingredients (A).
  2. In a mixing bowl combine coating ingredients (C).
  3. Dab 2 pieces of abalone mushrooms in corn flour.
  4. Place a thin layer of prawn filling mixture in between 2 pieces of mushrooms.
  5. Dip the prepared stuffed mushrooms into the beaten egg then coat it with the cornflake sesame mixture.
  6. 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.

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