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* Serves 2
Ingredients :
- 100 g SHIMEJI, thinly sliced
- 2 tbs tapioca starch
- 1 tbs glutinuous rice flour
- Salt, to taste
- Cooking oil
Sauce Ingredients :
- 1 tbs margarine / butter
- ¼ onion, chopped
- 1 carrot, small diced
- 140 ml tomato ketchup
- 1 tbs worcestershire sauce
- 1 tsp corn flour, mix with 2 tbs water
- 1 tbs peas
- 400 ml water
- Salt, pepper and sugar, to taste
Methods to Make Sauce :
- Fry onion until fragrant with margarine / butter
- Add water, carrot, peas, tomato ketchup, worcestershire sauce, salt
and pepper. Cook ± 20 minutes until carrot is soft
- Add sugar, stir well
- Thicken with maizena solution, set aside
Methods :
- Mix together tapioca starch, glutinuous rice flour and salt
- Dip mushrooms into the mixture, set aside for ± 10 minutes
- Heat the cooking oil and fry mushrooms until golden, remove
- Pour sauce over mushrooms and serve
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