金沙蘑菇 Golden Mushroom

材料A :
洋菇 200 克
蒜茸 2 汤匙
红灯笼椒丁 1 汤匙
咖喱叶 2 支
牛油 50 克
咸蛋黄 2 颗
黄糖 1 茶匙
炸油 适量
材料B :
滚水和冰水 各一大碗
材料C :
低筋面粉 ¼ 杯
木薯粉 ¼ 杯
黑胡椒粉 1 茶匙
海盐 1 茶匙
鸡蛋液 2 颗

制法 :
1. 咸蛋黄蒸熟后压碎，备用；将蘑菇用清水或洗米水冲洗去
表面杂质，轻轻抹干，备用。(图1-2)
2. 用滚水将作法1的蘑菇快速川烫10秒，捞起，放入冰水内过
凉后，捞起沥干，备用。(图3)
3. 将所有的材料C混合均匀成面糊，放入作法2的蘑菇，让所
有的蘑菇都均匀裹上面糊，备用。(图4)
4. 冷油下锅，油温上升后将作法3的蘑菇，炸至表面金黄酥脆
后，捞起，沥干油份，备用。(图5)
5. 另取一锅，下牛油煮至溶化后，下咸蛋黄和黄糖，炒至起
泡。(图6)
6. 下蒜茸、红灯笼椒丁、咖喱叶，和作法4的炸蘑菇，翻炒均匀
后小火煮至收汁，即可上碟，趁热享用。(图7)

Ingredients A :
200g button mushroom, 2 tbsp chopped garlic, 1 tbsp
chopped red capsicum, 2 stalks curry leaves, 50g butter,
2 salted egg yolks, 1 tsp palm sugar
Ingredients B:
1 bowls each of Boiling water and iced water
Ingredients C:
¼ cup superfine flour, ¼ cup tapioca flour, 1 tsp black
pepper, 2 eggs (beaten)

Method :
1. Steamed and crush the salted egg yolk; wash mushroom and pat dry. (pic 1-2)
2. Blanch mushroom in boiling water for about 10 minutes, drain; and then soak in iced water to cool
down and then drain again. (pic 3)
3. Mixes all ingredients C into batter; add in mushroom and mix until all are well coated with batter. (pic 4)
4. Heat oil in wok, deep fry mushroom until golden brown and crispy; drain. (pic 5)
5. Heat butter in another wok, add in salted egg yolk and palm sugar, stir-fry until bubbly. (pic 6)
6. Add in garlic, chopped red capsicum, curry leaves and fried mushroom; stir to mix in low heat until
gravy reduced; dish out and serve. (pic 7)