CHILLI MUSHROOM

Mushrooms 250 gms, cleaned, washed and drained

  Spring onions 4, chop whites and greens separately

  Green capsicum 1, medium, cut into bite sized pieces

  Garlic 2-3 cloves, minced

  Ginger 1/2", minced

  Soy sauce 1 tsp

  Vinegar 1 1/2 tsps

tomato sauce 1 1/2 tbsps

  chilli souce 1 1/2 tbsp

  Corn flour 1 heaped tbsp mixed in 6-7 tbsps water

  Oil for deep frying

  For batter:

  All purpose flour 2 tbsps, heaped

  Corn flour 3 tbsps

  Salt to taste

  Black pepper powder to taste

  Ginger 1/2", finely minced

  Garlic 1 clove, finely minced

  Water less than 1/2 cup to make a thick batter

Method for making Chilli mushroom recipe

1. Heat enough oil for deep frying in a heavy bottomed vessel.
2. 
   
   
   
3. In a small bowl, add all purpose flour, cornflour, salt and ginger garlic green chilli paste and mix well. Add water and make a smooth thick paste.
4. Add the washed and drained mushrooms into the batter and ensure its well coated. Place each mushroom into the hot oil, reduce flame to medium high and deep fry till golden brown. Remove the fried mushroom balls onto absorbent paper and set aside.
5. 
6. Heat sesame oil in a large wok, once the oil turns hot, add the chopped garlic and stir fry for a few seconds. Add the ginger and stir fry on high for a few more seconds.
7. 
   
   
8. Add the chopped spring onion whites and saute for a mt. Add sliced capsicum and stir fry on high flame for 2-3 mts. Add red chilli souce, tomato souce, soy sauce, vinegar and combine. Add the deep fried mushroom balls and toss for a mt on high flame. Add 5-6 tbsps of water and adjust salt if necessary and mix well.
9. 
   
   
10. Add the cornflour water and toss on high flame for 2 mts. It will become slightly thick due to cornflour. Add the chopped spring onion greens and mix.
11. 
    
    
12. Remove to a serving plate and garnish with spring onion or chilli. Serve hot as a starter with tomato sauce.