This mock eel recipe makes use of the dangly strips of shiitake mushrooms which is deep-fried and then stir-fry in a sweet–sour ginger sauce. This dish can be served as an appetizer.
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2-3)
° 250g fresh shiitake mushroom, washed, pat dry and sliced or cut into dangly strips
° 80g-100g tapioca flour
° salt and pepper, to taste
° oil, for deep-frying
° 1 slice ginger, finely chopped
° 1-1½ tablespoons vegetable oil
° 2 tablespoons toasted sesame seeds
° 100ml water
° 1½ tablespoons apple cider vinegar
° 2 tablespoons black or brown sugar
° ¼ teaspoon salt, or to taste
° 1 teaspoon sesame oil
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
4. Heat oil in a wok. Add the ginger and fry till golden brown.
5. Add the deep fried mushrooms and stir in the sauce mixture. Stirring occasionally until the sauce is slightly dry.
6. Sprinkle sesame seeds, transfer to a serving dish and serve.