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
- 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.
- 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.
