Oil for deep-frying
2 eggs, beaten
2 tbsp. corn flour
2 tbsp. rice flour
salt and pepper for seasoning
130g salted butter
2 tbsp. Happy Home Chinese Chili Paste
1 tbsp. Dad’s Garden Teriyaki sauce
2 tsp sugar
1 tsp MA’s Garlic Paste
Chopped dried chilies
Combine flours, salt and pepper in a bowl.
Dip mushrooms into beaten eggs and toss in seasoned flour mixture.
Shake off excess flour and fry until golden in vegetable oil
Cook in batches and put aside on a paper towel to absorb excess oil.
In a pan, melt butter.
Once hot add chilli paste and teriyaki sauce, sauté for 2 minutes.
Remove from heat and toss through fried mushroom.
Serve immediately sprinkled with green onions, chopped, onion rings and chopped dried chilies.