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Title: Mushroom Balls (Look Chin Het)
Categories: Appetizer Sauce Vegetable Thai
Yield: 4 Servings
| 5 | oz | Flour |
| 6 | tb | -water |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground white pepper |
| 1 | ts | Sesame seeds |
| 1 | Egg | |
| 8 | oz | Fresh button mushrooms - left whole |
| Oil; for deep-frying | ||
| PLUM SAUCE | ||
| 6 | tb | Rice vinegar |
| 4 | tb | Sugar |
| 1 | sm | Preserved plum (Chinese) |
| 1 | sm | Red chili; finely chopped |
| 1 | sm | Green chili; finely chopped |
In a bowl mix together the flour, water, salt, pepper and sesame seeds. Break the egg into the mixture and stir well to make a batter. Set aside.
Blanch the mushrooms in boiling water then immediately plunge them into cold water to arrest the cooking, drain and dry them. Dip the mushrooms in the batter, coat well, then deep-fry until golden brown and serve with the Plum Sauce.
PLUM SAUCE: Gently heat the vinegar and sugar until the sugar dissolves. Break up the preserved plum into the mixture and stir until it thickens. Remove from the heat and allow to cool. Add the chili and pour into a serving dish.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
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