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.
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)
Water (1/4 cup)
and set aside.
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)
Water (3/4 cup)
. Mix batter until well combined and set aside. Add more water if needed, until you achieve a runny texture.
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.
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.
In a wok, add
Cooking Oil (1 Tbsp)
Fresh Ginger (3 Tbsp)
Add in the
Green Bell Pepper (1/2)
Red Chili Pepper (1)
Pineapples (2/3 cup)
. Fry till aromatic and softened.
Pour in the sweet and sour sauce and let it come to a boil, reduce heat and simmer until sauce has thickened.
Turn off the heat, add in the fried abalone mushrooms and briefly mix to evenly coat with the sauce.
Serve immediately with steamed rice and enjoy!