Recipe Ingredient
- 120g abalone mushrooms
- 1 sprig curry leaves
- 4 bird's eye chillies
- 4 tbsp oats
- 5 tbsp margarine
- Batter:
- 120g self-raising flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 - 1 cup water
- Seasoning:
- 1/4 tsp ground black pepper
- 1/4 tsp pepper
- 1/2 tsp chicken stock powder
- 1 1/2 tbsp sugar
Instructions
- Combine batter ingredients well in a mixing bowl. Dip mushrooms in batter and deep-fry in hot oil until golden brown. Dish out and drain on absorbent paper.
- Heat margarine in a clean wok over medium heat until melted.
- Stir-fry curry leaves and bird's eye chillies until fragrant.
- Add oats and seasoning. Stir-fry briskly then add fried mushrooms.
- Toss and fry over high heat until oats are crispy.
- Dish out and serve immediately.
