蜜汁香柠炸鲜菇Shitake Mushrooms with Honey Lemon Sauce

材料
新鲜香菇200克、蛋白1个、薯粉 少许加1汤匙粘米粉、烤芝麻少许、生粉水少许

酱汁材料
家乐冰花蜜汁酱3汤匙、酸梅酱、浓缩柠檬酱及桔子汁各1汤匙、盐¼ 茶匙

装饰
生菜适量

做法
1.新鲜香菇去蒂洗净。
2.把菇切成厚条，加入蛋白拌均后沾混合粉料。（图 1）
3.烧热油，大火把菇炸至金黄酥脆，捞出滴干油。（图2）
4.另外把酱汁材料混合煮滚后，以生粉水勾芡。（图3-4）
5.加入炸菇，大火搅拌均匀即可盛出。（图 5-6）
6.把炸菇放在铺碟的生菜上，再撒上芝麻即可。

Ingredients
200g fresh shitake mushrooms, 1egg white (beaten), some tapioca flour combined with 1 tbsp rice flour, some toasted white sesame seed, some cornflour solution

Sauce (combined)
3 tbsp KNORR Rock Sugar Honey Sauce, 1 tbsp sour plum sauce, 1 tbsp concentrated lemon syrup, 1 tbsp fresh calamansi lime juice, ¼ tsp salt or to taste

Garnishing
Some lettuce leaves

Method
1.Rinse and trim away the stems of shiitake mushrooms.
2.Cut mushrooms into thick strips. Add in beaten egg white to mix then coat with tapioca rice flour mixture. (pic 1)
3.Deep-fry mushrooms in hot oil over high heat until golden and crispy. Drain and put aside. (pic 2)
4.Pour combined sauce ingredients into a nonstick sauce pan and bring to the boil. Lightly thicken the sauce with a little corn flour solution. (pic 3-4)
5.Add in the pre-fried mushrooms and stir-fry briskly over high heat till well mixed with the sauce. (pic 5-6)
6.Dish out and serve on a bed of lettuce leaves. Sprinkle over with sesame seed.