Ingredients
Pumpkin: 300g
Abalone Mushroom (do not wash): 2 packets
Curry Powder: 1 tea spoon
Curry Leaves: 15 pcs
Chilli Padi: 1 pc
Water: 300 ml
Seasonings
Mushroom Powder: 2 tea spoon
Batter Ingredients
Self-raising Flour: 5 table spoon
Rice Flour: 5 table spoon
Corn Flour: 2 table spoon
Baking Powder: 2 tea spoon
Water: 300 ml
Oil: 2 table spoon
Cooking Method
Batter. Mix all batter ingredients evenly.
Coat abalone mushroom with batter, deep fry till golden brown and place on rack to remove the excess oil.
Wash pumpkin, remove skin and cut into pieces. Put in boiling water and cook till pumpkin is softened. Blend pumpkin with blender.
Fry pumpkin paste with curry powder, curry leaves, chilli padi and mushroom powder till fragrant.
Pour pumpkin sauce over fried abalone mushrooms and serve.
Credits:
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong