• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 150g fresh abalone mushrooms
  • 1/2 red capsicum, cut into wedges
  • 1/2 green capsicum, cut into wedges
  • 1 tomato, cut into wedges
  • 100g vegetarian sea cucumber, cut into wedges
  • 75g cauliflower, blanched
  • 75g carrots, cut into desired shapes
  • 2 tbsp oil
  • Seasoned flour:
  • 3 tbsp glutinous rice flour
  • 1 tbsp corn flour
  • 1 1/2 tbsp rice flour
  • 1/4 tsp Chinese five spice powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Ingredients for sweet and sour gravy:
  • 1 tbsp light soy sauce
  • 1/4 tsp salt
  • 3 tbsp tomato ketchup
  • 1 tbsp chilli sauce
  • 3 tbsp sugar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 tsp vegetarian oyster sauce
  • Thickening:
  • 1/2 tsp corn flour
  • 2-3 tbsp water

Instructions

  1. CUT off steams from abalone mushrooms and pat dry with a piece of paper towel. Dip in seasoned flour and set aside for it to dry. Coat with a second layer of seasoned flour. Deep-fry in hot oil until golden brown. Drain then deep-fry for a second time to make it crispy. Drain well and set aside.
  2. Heat oil and fry gravy ingredients until close to boiling. Mix in all the vegetables and add thickening. Lastly, add in abalone and mix well. Serve immediately.

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