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Vegetarian Eel


Vegetarian Eel
10 large black mushrooms, soaked until soft, water squeezed out and set aside, if needed, the mushroom stems discarded
3 Tablespoons cornstarch
1 egg
2 Tablespoons Chinese rice wine
½ teaspoon mixed salt and pepper
1 cup vegetable oil

1. Cut mushrooms in thick spiral slices, then put them in a paper bag with the cornstarch and shake well for two minutes, then remove the mushrooms and set them aside for an hour.
2. In another bowl, mix egg and rice wine, then mix this with the mushroom spirals, and toss in the salt and pepper and mix. Add extra cornstarch if any of the mushrooms look uncoated, and toss them well, then set them aside. For another half an hour.
3. Heat the oil in a three quart pot, add the mushrooms, and deep fry them until golden. Drain them with a spider and put them on paper towels for a few minutes. Serve them in a pre-heated bowl.

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