Cooking Instructions
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Step 1
Wash
Abalone (7 oz)
and slightly press to remove water in it. Using a paper towel, press to further dry the mushrooms. Tear the larger abalone mushrooms into smaller pieces and set them aside.
Step 2
In a medium bowl, mix together the
Tomato Sauce (2 Tbsp)
,
Chili Sauce (1 Tbsp)
,
Granulated Sugar (1 Tbsp)
,
Plum Sauce (1 Tbsp)
,
Oyster Sauce (1 Tbsp)
,
Distilled White Vinegar (1 1/2 Tbsp)
, and
Water (1/4 cup)
and set aside.
Step 3
In a large mixing bowl, whisk together the
All-Purpose Flour (1 cup)
,
Rice Flour (2 Tbsp)
,
Baking Powder (1/2 tsp)
,
Salt (1/2 tsp)
,
Ground White Pepper (1/2 tsp)
, and
Water (3/4 cup)
. Mix batter until well combined and set aside. Add more water if needed, until you achieve a runny texture.
Step 4
Heat
Frying Oil (as needed)
in a wok over medium-high heat. Test if the oil is hot enough by dipping a wooden chopstick into the oil. Oil is ready for frying when bubbles form around the chopstick.
Step 5
Dip mushrooms into the batter and gently drop them into the hot oil, one at a time. Deep fry in batches until both sides of the mushrooms turn light golden brown, about 3-5 minutes. Remove from wok and strain excess oil on a paper towel.
Step 6
In a wok, add
Cooking Oil (1 Tbsp)
. Saute
Fresh Ginger (3 Tbsp)
till fragrant.
Step 7
Add in the
Green Bell Pepper (1/2)
,
Tomato (1)
,
Red Chili Pepper (1)
,
Cucumber (1/4)
, and
Pineapples (2/3 cup)
. Fry till aromatic and softened.
Step 8
Pour in the sweet and sour sauce and let it come to a boil, reduce heat and simmer until sauce has thickened.
Step 9
Turn off the heat, add in the fried abalone mushrooms and briefly mix to evenly coat with the sauce.
Step 10
Serve immediately with steamed rice and enjoy!
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