5 oz (150 g) reconstituted koumo mushrooms (substitute fresh or canned mushrooms)
2 cups (500 ml) meat stock
1/4 tsp salt, or to taste
2 egg whites
5 1/2 tbsp (50 g) flour
2 cups (500 ml) vegetable oil; uses about 2 oz (60 ml)
1/4 tsp MSG
Wash the mushrooms well to remove any sand. Remove the stems. Blanch twice in meat stock, then drain and place in a bowl. Add the salt and MSG and mix well.
Whisk egg whites and flour into batter and coat the mushrooms.
Heat the oil in a wok to about 230oF(110oC), add the mushrooms one by one and deep-fry until the batter is soaked with oil. Remove and drain. Heat the oil to 400oF(205oC), or until a piece of scallion green or ginger brown. Mix well and serve
brown. Mix well and serve with the spiced pepper-salt as a dip.