Monday, April 16, 2007

Mock Lard Crisps

By deep-frying the fresh shiitake mushroom cubes coated with tapioca flour, it tastes almost like the real lard crisp and can be added to any dishes or noodles.

Preparation: 10 mins, Cooking time: 10 mins

° 250g fresh shiitake mushrooms, washed, pat dry and cut into small cubes
° 80g-100g tapioca flour
° salt and pepper, to taste
° oil, for deep-frying

1. Place the mushrooms in a bowl. Add the tapioca flour, salt, pepper and mixed well.
2. Heat oil in a wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Place the mushrooms into the hot oil and fry in batches until lightly golden brown.
3. Remove the mushrooms with a slotted spoon. Drain well on kitchen paper and set aside.

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