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 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 with the spiced pepper-salt
as a dip.
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