DEEP FRIED MUSHROOM BALLS
Asian Vegan Kitchen by Hema Parekh Deep Fried Mushroom Balls (Shi jing zha chu) These crunchy mushroom balls were served to us as a savory snack between dim sum courses in a Chinese restaurant in the trendy St. John's Wood neighborhood of London. My nieces, nephews, and children were all surprised to see me go through so many of them! Serves 4
Ingredients • 10 dried shiitake mushrooms, soaked in hot water for 10 minutes, drained, and finely chopped • 5 fresh shiitake mushroom caps, minced • 3 1/2 ounces (100g) water chestnuts, minced • 2 scallions, finely chopped • 2 fresh hot green chilies, finely chopped • 2 tablespoons fresh coriander leaves, finely chopped • 2/3 teaspoon salt • 1/2 teaspoon pepper • 1 teaspoon castor sugar • 2 teaspoons sesame oil • 3 tablespoons cornstarch • Vegetable oil for deep-frying • Chili Garlic Sauce, to serve (see below)
Directions 1. In a deep bowl, combine all the ingredients except the oil and mix well. Roll the mixture into small balls and set aside.
2. In a wok, heat the oil for deep-frying to 350°F (180°C) and slide in the balls a few at a time. Deep-fry until golden brown. Drain on kitchen paper and serve hot with Chili Garlic Sauce.
CHILI GARLIC SAUCE (La sum zhi) Makes 1/4 cup (60ml)
• 5 fresh red chilies • 4 cloves garlic • 1 teaspoon castor sugar • 3 teaspoons rice vinegar • 1/2 teaspoon salt • 1 tablespoon finely chopped onion
Using a food processor, blend the chilies, garlic, sugar, vinegar, and salt to a smooth paste. Add the onion and mix. Store in an airtight jar. Keeps for 1 week, refrigerated.
|