Ingredients:
6 medium dried Chinese mushrooms, reconstituted4 cakes bean curd, drained
1⁄3 teaspoon salt
1 egg yolk
2 tablespoons self-rising flour peanut or corn oil for deep-frying
2 to 2 1⁄2 tablespoons peanut or corn oil
2 cloves garlic, peeled and chopped fine
1⁄4 inch (5 millimeter) fresh ginger root, peeled and cut into silken threads
4 scallions, cut diagonally into long slivers, white and green parts separated
2 ounces (55 grams) char-siu (Cantonese roast pork) or ham, cut into matchstick-sized pieces
For the sauce:
1 1⁄2 teaspoons potato flour
9 tablespoons mushroom water
1 1⁄2 tablespoons oyster sauce
1⁄2 tablespoon thick soy sauce
Directions:
Drain and squeeze out excess water from the mushrooms but leave damp. Slice into the thinnest possible slivers. Reserve the soaking liquid. Using a wooden spoon, mash the bean curd, forcing it through a sieve into a dry, clean bowl. Discard the coarse dregs in the sieve.
Add the salt, egg yolk and self-rising flour, and blend to a smooth paste. Let stand for about 10 minutes. Prepare the sauce: Mix together the potato flour, reserved mushroom water, oyster and soy sauce.
Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C), or until a cube of stale bread browns in 50 seconds.
Before the oil is ready, dip 5 or 6 Chinese soup spoons into the oil, then pack them with the bean curd paste , leveling it off with the back of a knife. When the oil is ready, hold the handles of the spoons, lower them one by one into the oil and let the paste slip out, forming a halved pear shape. Use a knife to loosen the paste around the edges of the spoon. Repeat until the paste is used up.
Deep-fry the pieces for 3 or 4 minutes, turning them over periodically , until they are golden in color and floating in the oil. As they are cooked, remove with a perforated spoon or strainer . Drain on paper towels. Put on a warm serving dish and set aside.
Serves 4 to 6 with 2 or 3 other dishes.
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