Crispy Fried Abalone Mushrooms

Tear larger abalone mushrooms into smaller, bite-sized pieces. Smaller mushrooms can be left whole.

Place the torn mushrooms in a bowl, add 1/2 teaspoon of salt, and mix well by hand. Let them sit for 10 minutes to draw out excess water.

After 10 minutes, firmly squeeze out as much water as possible from the mushrooms.

Pat the squeezed mushrooms thoroughly dry with kitchen paper to remove any remaining moisture.

In a separate bowl, crack one egg. Add 1/4 teaspoon of salt, 2 tablespoons of wheat flour, and 2 tablespoons of potato starch. Gradually add water while stirring continuously until a smooth, lump-free batter with a stringy consistency is formed.

Let the prepared batter rest for 10 minutes.

Just before frying, add 1 teaspoon of cooking oil to the batter and mix well. This helps achieve a crispier texture.

Heat 700ml of cooking oil in a wok over medium-high heat until it reaches approximately 140°C (60% hot). You can test this by inserting a wooden chopstick; small bubbles should form around it.

Dip the dried abalone mushrooms into the batter, ensuring they are fully coated. Shake off any excess batter.

Carefully place the battered mushrooms into the hot oil. Fry in batches until they are lightly golden and slightly set. Remove them from the oil and drain.

Increase the heat to high and wait for the oil to reach approximately 180°C (slightly smoking).

Return all the partially fried mushrooms to the very hot oil. Deep-fry for a second time until they are golden brown and extra crispy.

Remove the crispy mushrooms from the oil and drain well. Discard most of the oil from the wok, leaving a small amount.

While the mushrooms are still hot, add chopped scallions and pepper salt powder to the wok with the mushrooms. Toss vigorously to coat evenly.

Serve the crispy fried abalone mushrooms immediately while hot for the best taste and texture.