This recipe has been closely adapted from the Buddhist Vegetarian Cooking class I’ve been going to. I was amazed at how this batter was created. I never thought of doing this and I’m sure you’ll find this quite interesting as well.

Not only is this quite different, but very crunchy and delicious! It is certainly an alternative to a lemon chicken or sweet and sour pork. Test it out for yourself!! I guarantee you’ll love it!!

Ingredients:

• oil for frying (I shallow fried)
• 150 grams Oyster mushrooms
• 2 tbs corn flour
• 2 tbs plain flour
• 1 tsp five spice powder
• 1 tsp smoke paprika
• 1/2 tsp cayenne pepper
• 1 tbs water
• 1 tsp salt or to taste
• 2 tbs tomato sauce
• 1 tsp sugar or sweetener (I used sweetener and it worked fine)
• 1/3 cup water
• 1-2 tbs sesame seeds

Instructions:

1. Heat the oil to a moderate heat.
2. Cut mushrooms into bite sized pieces and rub five spice powder into mushrooms.
3. Add the water and salt to the mixture, stirring together.
4. Mix the flour together before adding to the mushrooms. Make sure the flour has absorbed into the mushrooms.
5. Fry the mushrooms and drain once golden brown.
6. Keep a little of the oil and add the tomato to the pan.
7. Add the water and sugar, mix until combined.
8. Pour over mushrooms and sprinkle the sesame seeds over the top.
9. Serve with brown rice.